Sweet Potato Bites with Cranberry Sauce and Brie

Bright, bite-sized, and easy to assemble, these Sweet Potato Bites with Cranberry Sauce and Brie are a crowd-pleaser for holiday parties or an elevated weeknight snack. I first developed this version when I wanted a vegetarian appetizer with seasonal colors and found the sweet-and-tart combo irresistible. For more sweet potato snack ideas, try these sweet potato pancakes that I like to make for brunch.

Why Make This Recipe

• Flavor contrast: sweet roasted sweet potato, tangy cranberry, and creamy melted brie creates a satisfying balance.
• Nutrition boost: sweet potatoes add vitamin A and fiber compared to typical crostini.
• Easy party food: make components ahead and assemble just before serving.
• Versatile: works as an appetizer, part of a brunch spread, or elegant hors d’oeuvre.
• Personal insight: I love this because it looks fancy but uses simple techniques—roasting and quick stovetop cranberry sauce—and comes together in under an hour.

I sometimes swap the format and serve the same topping on a savory quick loaf like this gluten-free sweet potato savory loaf recipe for a heartier option.

Recipe Overview

• Prep time: 15–20 minutes (includes slicing and prepping sauce)
• Cook time: 25–30 minutes (roasting + finishing)
• Total time: 40–50 minutes
• Servings: Makes about 12–16 bites (using 2 medium sweet potatoes)
• Difficulty: Easy
• Method: Roast sweet potato rounds, simmer a quick cranberry sauce, top with brie and warm briefly to melt.

Equipment notes: use a rimmed baking sheet, parchment or silicone mat, small saucepan for the cranberry sauce, and a shallow oven-safe dish or baking sheet for finishing the bites.

My Experience Making This Recipe

I tested these multiple times to nail the slice thickness and bake time so the rounds hold up without becoming mushy. I discovered that 1/4-inch slices roast through while staying firm enough to hold toppings, and that briefly broiling after topping yields a lovely melty brie without overcooking the cranberry.

How to Make Sweet Potato Bites with Cranberry Sauce and Brie

Start by slicing 2 medium sweet potatoes into 1/4-inch rounds, toss them with 1–2 tablespoons olive oil and 1/2 teaspoon salt, and roast at 425°F (220°C) on a lined sheet for 20–25 minutes until tender and slightly caramelized at the edges. While they roast, make a quick cranberry sauce: simmer 1 cup fresh or frozen cranberries with 1/2 cup sugar and 1/2 cup water (or orange juice) for 10–12 minutes until broken down; cool slightly. Top each roasted round with a tablespoon of cranberry sauce and a 1/4-inch slice of brie (about 1 ounce per two bites). Return to the oven at 375°F (190°C) for 6–8 minutes, or broil 1–2 minutes to gently melt the brie—watch closely to avoid burning. Serve warm.

Expert Tips for Success

• Slice evenly: use a sharp knife or mandoline set to 1/4 inch for uniform roasting and even texture.
• Pre-salt and rest: lightly salting rounds before roasting draws out moisture and concentrates flavor; pat dry before oiling.
• Control moisture: roast on a hot sheet (preheat the sheet in the oven) so the bottoms caramelize and don’t steam.
• Temperature timing: roast at 425°F for good browning, then finish at 375°F or under the broiler—high heat melts brie fast without overcooking the potato.
• Cheese choices: if you want a different texture or are planning open-faced sandwiches, see tips on pairing with sturdy loaves like this best gluten-free sandwich bread.

How to Serve Sweet Potato Bites with Cranberry Sauce and Brie

• Party platter: arrange on a serving board with sprigs of thyme and a small bowl of extra cranberry sauce for topping.
• Brunch spread: pair with a green salad and slices of apple cinnamon sweet gluten-free bread for a seasonal brunch.
• Wine pairing: serve with a slightly off-dry Riesling or Pinot Noir that complements sweetness and acidity.
• Make it entrée-sized: put the toppings on slices of roasted savory loaf for a heartier appetizer or light lunch.

Storage and Reheating Guide

• Refrigerator: store leftover roasted sweet potato rounds (no toppings) in an airtight container for up to 3 days. Cranberry sauce keeps in the fridge for 7–10 days. Brie is best stored separately and used within 5 days once opened.
• Freezing: freeze roasted rounds in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Freeze cranberry sauce in portions for up to 3 months. Avoid freezing assembled bites with brie—texture suffers.
• Reheating: reheat slices on a baking sheet at 350°F (175°C) for 8–10 minutes, then top with sauce and brie and warm for 4–6 minutes until cheese melts. For quick reheating, use a microwave in 30–45 second bursts then finish in a hot oven to restore texture.

Recipe Variations

• Dairy-free: replace brie with a creamy cashew-based cheese or a vegan Brie alternative and finish under the broiler briefly.
• Gluten-free crowd-pleaser: this recipe is naturally gluten-free when served on sweet potato rounds; for a sandwich version, use a compatible loaf like these gluten-free sweet potato rolls.
• Savory twist: add a thin slice of prosciutto under the brie for salty contrast, or sprinkle chopped rosemary on the potatoes before roasting.
• Cheese swaps: try creamy goat cheese or camembert if you want a tangier profile; reduce the quantity slightly as they can be stronger than brie.

Nutritional Highlights

• Vitamin A and fiber: sweet potatoes are high in beta-carotene and fiber, making these bites more nutritious than bread-based hors d’oeuvres.
• Portion guidance: aim for 2–3 bites per person as an appetizer; each bite is calorie-dense when topped with cheese and sauce.
• Allergen note: contains dairy (brie). For dairy-free needs, use vegan cheese alternatives.

Troubleshooting Common Issues

• Soggy bites: if rounds turn soggy, they were likely cut too thick or roasted at too low a temperature. Slice 1/4 inch and roast at 425°F to avoid steaming.
• Brie doesn’t melt evenly: let brie sit at room temperature 20–30 minutes before assembling, or slice thinly so it warms through faster.
• Cranberry sauce too runny or too thick: simmer longer to thicken; if too thick, stir in a tablespoon of orange juice or water to loosen.

Frequently Asked Questions

Q: Can I use frozen cranberries for the sauce?
A: Yes. Frozen cranberries work well—no need to thaw first. Simmer them with sugar and liquid 12–15 minutes until they burst and thicken. Stir occasionally to prevent sticking.

Q: Can I prepare these completely ahead of time?
A: You can roast the rounds and make the cranberry sauce up to 2 days ahead and refrigerate. Assemble and melt the brie just before serving for best texture and presentation.

Q: What size brie should I use and should I remove the rind?
A: Use a small wedge of brie; slice about 1/4 inch thick per bite. The rind is edible and helps hold the cheese; leave it on for presentation and smoother melting unless you dislike the flavor.

Q: Can I make these for a large crowd quickly?
A: Yes. Roast multiple baking sheets at once (rotate halfway), make the sauce in a large saucepan, and finish bites on trays just before serving. Use convection if available to speed and even out roasting.

Conclusion

If you want the original inspiration and full recipe write-up I used while testing, check out this version at Sweet Potato Bites with Cranberry Sauce and Brie – Fresh Water ….

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