Brie and Cranberry Sweet Potato Skins

These easy baked sweet potato skins stuffed with brie, cranberries and chopped walnuts are the perfect combination of sweet and salty, of creamy, chewy and crunchy. They make the perfect festive Thanksgiving side dish or appetizer!two Baked Sweet Potato Skins stuffed with brie and cranberries, served on a black tray with some dried cranberries surrounding them

Some time ago, I was shopping at my local grocery store when a lady caught my eye for some reason. In just a few seconds, I knew from her look that she was French.

I don’t know if that’s a sixth sense that allows you to identify instantly your fellow-citizens or what, but I just knew (I have the same thing with Italians, but that’s another story!).

Anyway, this lady walks past me and guess what I (accidentally) see in her cart? Bread and cheese. As if I needed another confirmation she was indeed French (and she spoke French just a minute after that anyway…!).

It was so cliché that it got me thinking about the relationship between French people, bread and good cheese. And the thing is, 80% of Frenchies do eat cheese daily and they’re craving it when they don’t. I totally just made up this number but I think it’s pretty accurate.

I don’t know if it’s because France has so many delicious cheeses to choose from or if it’s a genetic thing passed from a generation to the next <= ahem, just kidding!

Anyway, I’m no exception. I love good cheese, even if I only eat some on rare occasions. In fact, I love it so much that I always request some for my birthday. It makes me happy. I love lots of different kinds but I have my favorites.

Brie and Cranberry Sweet Potato Skins arranged on a black tray with some dried cranberries surrounding them

When I was a kid, my mum would always tell people that I could live on camembert. And that’s kind of true. I had – and partially still have – a passion for creamy, dripping and stinky camembert. Oh my, I’m hungry now!

Brie is basically camembert’s cousin and that’s why I’m so happy to share this stuffed potato skins recipe with you today.

These brie and cranberry stuffed sweet potato skins are to die for. Melting brie and crispy sweet potato skins are simply meant to be together. I love how the sweetness of the cranberries contrasts with the flavor of the brie and how the crunch of the walnuts brings this dish together.

These sweet potato skins are a must on your holiday table! While they do have to bake for quite some time, the actual prep work will be over very quickly, making this the perfect easy side dish for Thanksgiving.

overhead shot of 2 Brie and Cranberry stuffed Sweet Potato Skins served on a black baking tray

If you tried these Brie and Cranberry Sweet Potato Skins, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

Brie and Cranberry Sweet Potato Skins - Not Enough Cinnamon.com #recipe #holidays #glutenfree
5 from 1 vote
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Brie and Cranberry Sweet Potato Skins

These easy baked sweet potato skins stuffed with brie, cranberries and chopped walnuts are the perfect combination of sweet and salty, of creamy, chewy and crunchy. They make the perfect Thanksgiving side dish or appetizer!

Course Main Course, Side Dish
Cuisine American
Keyword baked, brie, cranberries, easy, holidays, side dish, stuffed, sweet potatoes, Thanksgiving, vegetarian
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 4
Calories 263 kcal

Ingredients

  • 2 large sweet potatoes washed and dried
  • 4.5 oz Brie 125 g
  • 3 tsp olive oil
  • 1 tsp sea salt or more to taste
  • 2 tbsp sweetened dried cranberries I used this brand
  • 1/4 cup walnuts roughly chopped

Instructions

  1. Preheat oven to 400F/200C. Line a baking sheet with parchment paper or aluminum foil. 

  2. Poke sweet potatoes a few times with a fork (this will allow the steam to escape) and place on lined baking sheet. Bake for 1 hour. Remove from the oven and cool.

  3. Cut in half length-wise and scoop out about half of the flesh, leaving a 1/4 to 1/2 inch border to make sure the skins don't break. 

  4. Place the sweet potatoes back on the baking sheet using a spatula, flesh side down. Rub skin with olive oil and season with sea salt. Bake for 10 minutes. Remove from the oven and flip the skins (flesh side up)

  5. Season flesh with sea salt. Slice brie cut each slice in half and place on each potato skin to cover. Bake for 10 minutes, remove from the oven and scatter walnuts and cranberries over the melted brie. Serve immediately.

Recipe Notes

  • Use the sweet potato flesh to make mashed potatoes.
  • You can use pecans instead of walnuts.
Nutrition Facts
Brie and Cranberry Sweet Potato Skins
Amount Per Serving (1 sweet potato)
Calories 263 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 31mg 10%
Sodium 236mg 10%
Potassium 299mg 9%
Total Carbohydrates 20g 7%
Dietary Fiber 2g 8%
Sugars 7g
Protein 8g 16%
Vitamin A 188.2%
Vitamin C 1.9%
Calcium 8.5%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
Appetizers Gluten free Holidays Recipes Vegetarian
7 Comments
  1. Marie, I have a question for you: I have had good brie on a very few occasions. Most of the time I dislike it because all I can taste is ammonia. That seems like a wrong flavor for the cheese. So the question is, how do I find good brie? Because this recipe sounds delicious. Thanks.

    1. Hi Susan, I’m afraid I’m a bit clueless… I’ve never had this issue before and I’m not aware of any tips and tricks to choose a good brie. I think it really depends on the brand you use; you would need to find one you love. For this recipe, I used the supermarket’s brand and it was just fine. If I were to serve brie on a cheese platter I would probably go for a more expensive one. Price is not always a good indication of quality but it can give you an idea. I hope you had a great time with your loved ones over the holidays!

  2. I am a huge fan of the cranberry – brie combination! So festive! Using this dream team as a topping for loaded sweet potatoes is a superb idea!

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