Sweet Potato Bites with Homemade Cranberry Sauce and Dairy-Free Brie are a festive and flavorful appetizer that’s perfect for the holiday season! This recipe is easy to make and great for those with food allergies.
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Why You'll Love This Recipe
These adorable little Sweet Potato Bites are the perfect blend of sweet, savory, and a little tangy!
They're made with simple ingredients like baked sweet potato, homemade cranberry sauce, dairy-free brie cheese, and pecans.
This bite-sized appetizer is easy to make, naturally gluten-free, and a festive addition to any Thanksgiving dinner.
They’re a delicious and elegant way to impress guests while accommodating dietary needs!
If you're looking for healthy Thanksgiving recipe inspiration, check out my classic sweet potato casserole, dairy-free mashed potatoes, or my cranberry orange relish!
🍴Ingredient Notes
- Sweet Potato - Make sure the sweet potato you pick are wide enough to create a bite sized disc that can hold toppings.
- Olive Oil Spray - I like to add a light mist of cooking spray on the potatoes while they're baking. You can also use an avocado oil spray.
- Salt - Sprinkle a little sea salt on the sweet potato slices before baking.
- Homemade Cranberry Sauce - You may need more or less depending on how many you make.
- Pecans - Raw pecans work best, but you can also use my candied pecans for a sweeter touch!
- Dairy-Free Brie - I used the brand "Nuts 4 Cheese." You can also use regular brie cheese if you're not dairy-free or vegan.
Recipe Variations
- For added sweetness, brush each sweet potato slice with maple syrup before baking. (You can also add a little cinnamon!)
- Swap the brie cheese for goat cheese.
- Add a drizzle of honey onto each sweet potato bite before serving.
🍴Step by Step Instructions
Step 1: Cut Sweet Potato
Start by cutting the sweet potato into small discs. They should not be too thick or too thin so they can easily hold toppings!
Step 2: Bake Sweet Potato Discs
Place the slices of sweet potato onto a parchment paper lined baking sheet with a little space between each one. Mist with olive oil spray and sprinkle with sea salt.
Bake at 375 for 15 minutes then flip each disc and bake again for 15 minutes.
Step 3: Add Toppings
Remove the baked sweet potato from the oven and top with a dollop of cranberry sauce and a small piece of dairy-free brie cheese. Bake again at 375 for 10 minutes.
Step 4: Add Pecans
Finally, press a pecan into the cheese and bake again for 5 minutes. (Make sure the pecans don't burn!) Serve hot!
Expert Tips
- Bake the sweet potato slices in a single layer on the baking sheet so they don't get soggy. They don't need to be super crispy, but they do need to be sturdy enough to hold the toppings.
- The sweet potato rounds should be slightly golden brown on both sides before adding the toppings.
- Do not add too much cranberry sauce to the sweet potato or it will spill out on the sides and make it messy to eat.
- When serving, add fresh rosemary to the plate for a festive look!
How to store leftovers
Leftover sweet potato bites should be stored in an airtight container in the refrigerator for 3-4 days.
Wait until they have cooled to room temperature before adding them into a container.
To reheat, bake in the oven, toaster oven, or air fryer for best results.
More Appetizer Recipes!
After you make these Cranberry Brie Sweet Potato Bites, make sure to leave a comment & rate the recipe!
Recipe Card
Sweet Potato Bites with Cranberry Sauce and Brie
Equipment
- 1 Baking Sheet
Ingredients
Sweet Potato
- 2 Large Sweet Potatoes Make sure they're wide enough to create a bite sized disc that can hold toppings.
- Olive Oil Spray or Avocado Oil Spray I like to add a light mist of oil on the potatoes while they're cooking.
- Salt Sprinkle a little salt on the sweet potatoes before baking.
Toppings
- ¾ Cup Cranberry Sauce You may need more or less depending on how many you make.
- ¼ Cup Pecans
- ½ Cup Dairy-Free Brie I used the brand "Nuts 4 Cheese."
Instructions
- Start by cutting the sweet potato into small discs. They should not be too thick or too thin so they can easily hold toppings!
- Place the slices of sweet potato onto a parchment paper lined baking sheet with a little space between each one. Mist with olive oil spray and sprinkle with sea salt. Bake at 375 for 15 minutes then flip each disc and bake again for 15 minutes.
- Remove the baked sweet potato from the oven and top with a dollop of cranberry sauce and a small piece of dairy-free brie cheese. Bake again at 375 for 10 minutes.
- Finally, press a pecan into the cheese and bake again for 5 minutes. (Make sure the pecans don't burn!) Serve hot!
Notes
Expert Tips
- Bake the sweet potato slices in a single layer on the baking sheet so they don't get soggy. They don't need to be super crispy, but they do need to be sturdy enough to hold the toppings.
- The sweet potato rounds should be slightly golden brown on both sides before adding the toppings.
- Do not add too much cranberry sauce to the sweet potato or it will spill out on the sides and make it messy to eat.
- When serving, add fresh rosemary to the plate for a festive look!
How to Store Leftovers
Leftover sweet potato bites should be stored in an airtight container in the refrigerator for 3-4 days. Wait until they have cooled to room temperature before adding them into a container. To reheat, bake in the oven, toaster oven, or air fryer for best results. ** See full post for more information and step by step photos!Nutrition
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