Mediterranean Brie and Cranberry Sweet Potato Skins
If you’re looking for a cozy, slightly indulgent appetizer that blends creamy, tangy, and nutty flavors, these Mediterranean Brie and Cranberry Sweet Potato Skins are a perfect choice. They bring together the natural sweetness of roasted sweet potatoes, the creamy richness of Brie, the tart brightness of cranberry, and the crunch of toasted pecans. A touch of maple syrup and cinnamon ties everything together with warm, Mediterranean-inspired notes.
They work beautifully for holiday gatherings, potlucks, or as a festive side dish. Best of all, they’re easy to prepare, impressive to serve, and taste like something straight out of a Mediterranean bistro.
Total Time: 55–60 minutes
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Serves: 4
Ingredients
4 medium sweet potatoes (scrubbed clean)
120 g (4 oz) Brie cheese, sliced
½ cup cranberry sauce or cranberry jam (homemade or store-bought)
⅓ cup pecans, roughly chopped
1 tablespoon maple syrup
¼ teaspoon ground cinnamon
Salt, to taste
1 tablespoon olive oil
Instructions
Prepare and bake the sweet potatoes
Preheat your oven to 200°C (400°F).
Pierce each sweet potato several times with a fork. Rub lightly with olive oil and a pinch of salt.
Place them on a baking tray lined with parchment paper and bake for 35–40 minutes, or until tender when pierced with a fork.
Let them cool slightly until safe to handle.
Scoop and shape
Slice each sweet potato lengthwise in half. Using a spoon, carefully scoop out most of the flesh, leaving about ¼ inch of potato attached to the skin to maintain structure.
Set the scooped flesh aside for another use (like mashed sweet potatoes or a soup).
Brush and crisp the skins
Lightly brush the insides of each potato shell with a little olive oil and sprinkle with cinnamon and salt.
Return them to the oven, cut-side up, and bake for another 8–10 minutes, until the edges are slightly crisp.
Add the toppings
Place a few slices of Brie cheese into each potato skin.
Spoon a small dollop of cranberry sauce on top.
Sprinkle with chopped pecans.
Drizzle each with a little maple syrup.
Final bake
Return the tray to the oven for 5–7 minutes, just until the Brie melts and everything looks glossy and bubbling.
Remove from the oven and let rest for a few minutes before serving.
Serve
Garnish with a sprinkle of fresh thyme or parsley if you like. Serve warm and enjoy the creamy, sweet, and tart combination.
Tips
Choose even-sized sweet potatoes: This helps them cook uniformly and makes for balanced servings.
Don’t over-scoop: Leaving too little flesh can make the skins fall apart when baked again.
Use good-quality Brie: A creamy, mild Brie melts beautifully and gives a buttery texture without overpowering the sweetness.
For the cranberry layer: Homemade cranberry sauce with orange zest gives a more Mediterranean flair compared to overly sweet commercial jams.
Toast the pecans first: Lightly toast them in a dry pan for 3–4 minutes before topping the potatoes to enhance their flavor and crunch.
For crispier skins: After the first bake, flip the skins cut-side down for 5 minutes before adding toppings—this helps them hold better and adds texture.
Balance sweetness: The maple syrup and cranberry jam can make it quite sweet; adjust to taste by adding a small pinch of sea salt or a drizzle of balsamic glaze for contrast.
Variations
Savory Twist:
Skip the maple syrup and add caramelized onions or a sprinkle of goat cheese for a more savory flavor profile.
Nut-Free Option:
Replace pecans with roasted chickpeas or pumpkin seeds for a crunchy, allergy-friendly alternative.
Spicy Mediterranean Kick:
Add a pinch of chili flakes or drizzle harissa oil before serving for a gentle heat that contrasts the sweetness.
Vegan Adaptation:
Use vegan Brie or cashew cheese, and swap honey-maple syrup for agave syrup.
Herb Boost:
Mix a little fresh rosemary or thyme with the olive oil before brushing the skins for added aroma.
Mini Appetizer Version:
Use small sweet potatoes and serve bite-sized halves for party platters or festive finger food.
Q&A Section
Q: Can I prepare these ahead of time?
Yes. You can bake the sweet potatoes and scoop them out a day ahead. When ready to serve, add the toppings and do the final bake for 10 minutes before serving.
Q: What can I substitute for Brie?
Camembert, creamy goat cheese, or even cream cheese work well. Each brings a different character—goat cheese adds tang, while Camembert stays rich and buttery.
Q: Can I make these in an air fryer?
Yes. Bake the sweet potato halves at 190°C (375°F) for about 25–30 minutes, then add toppings and air fry again for 5 minutes until the cheese melts.
Q: Are these served hot or cold?
They’re best warm, just out of the oven, so the Brie is soft and the cranberry topping slightly melted.
Q: How do I make them less sweet?
Reduce or skip the maple syrup and choose unsweetened cranberry relish instead of jam. You can also add a drizzle of balsamic vinegar for acidity.
Nutrition Breakdown (per serving, approx.)
Calories: 285
Protein: 6 g
Fat: 14 g
Carbohydrates: 35 g
Fiber: 5 g
Sugar: 14 g
Sodium: 180 mg
(Values will vary based on portion size and ingredients used.)
Conclusion
These Mediterranean Brie and Cranberry Sweet Potato Skins strike the perfect balance of creamy, sweet, and savory. They’re satisfying enough to serve as a light meal or side dish but elegant enough to stand out on a holiday table. Whether you’re pairing them with roasted meats, a Mediterranean salad, or serving them as appetizers, they’ll always bring warmth, flavor, and a touch of sophistication to the table.