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!
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.
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.
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
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!
- 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
- ¼ cup walnuts roughly chopped
Preheat oven to 400F/200C. Line a baking sheet with parchment paper or aluminum foil.
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.
Cut in half length-wise and scoop out about half of the flesh, leaving a ¼ to ½ inch border to make sure the skins don't break.
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)
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.
- Use the sweet potato flesh to make mashed potatoes.
- You can use pecans instead of walnuts.