Looking for a showstopper appetizer that’s equal parts stunning, cozy, and absolutely irresistible? Golden Sweet Potato Rounds with Brie, Fig Slices & Candied Pecans bring together a symphony of flavors and textures—crispy-edged sweet potatoes, creamy Brie, luscious figs, and crunchy, sweet-glazed pecans. Every bite feels like a celebration of fall, but honestly, this is a platter you’ll want to make year-round. Perfect for gatherings or a special night in, this dish will have your guests swooning and asking for your secret!
Ingredients You’ll Need
One of the beautiful things about Fig Slices & Candied Pecans is how they lean on just a handful of powerhouse ingredients. Each element plays a delicious role, whether bringing richness, a pop of color, or that swoon-worthy crunch. Here’s everything you’ll need (plus a few tips for making every component shine):
- Sweet potatoes: Choose large, evenly shaped sweet potatoes for rounds that roast up golden and sturdy enough to hold toppings.
- Olive oil: Gives the sweet potatoes a caramelized exterior and helps the seasonings stick.
- Salt: Balances the sweetness, making flavors pop in every component.
- Black pepper: Adds a touch of gentle heat that complements the sweetness perfectly.
- Smoked paprika: Infuses each round with subtle smokiness and a deep, autumnal color.
- Dried thyme: Offers an herby, fragrant lift that pairs well with both sweet and cheesy notes.
- Brie cheese: Make sure to remove the rind and slice it to fit the rounds; its oozy melt is pure magic.
- Fresh figs: Go for ripe but slightly firm figs for easy slicing and gorgeous presentation atop each bite.
- Pecan halves: Halved pecans candy quickly and provide the perfect crunch without needing to chop.
- Butter: Used for candying; it gives the pecans a glossy, toasty finish.
- Honey or maple syrup: Either option works to coat the pecans in irresistible sweetness.
- Fresh thyme leaves or rosemary (optional): For a final flourish and earthy aroma, sprinkle herbs over the finished bites.
- Honey drizzle (optional): Adds a little extra sparkle and decadence right before serving.
How to Make Fig Slices & Candied Pecans
Step 1: Roast the Sweet Potato Rounds
Preheat your oven to 220°C (425°F)—the high heat is key for that caramelized, golden finish. Lay out sliced sweet potatoes on a parchment-lined baking sheet, drizzle or toss generously with olive oil, then sprinkle with salt, pepper, smoked paprika, and dried thyme. Flip them once during roasting; after about 30-35 minutes, you’ll have colorful rounds that are tender and oh-so-tasty. These serve as the perfect base for your decadent toppings!
Step 2: Candy the Pecans
While the sweet potatoes are roasting, get started on those glorious candied pecans. In a small skillet, melt your butter over medium heat. Add pecan halves, honey or maple syrup, and a pinch of salt. Stir constantly for 3–4 minutes—watch as they turn glossy and smell incredible! Spread them on parchment to cool, and they’ll firm up into sweet, crunchy clusters that truly set these Fig Slices & Candied Pecans apart.
Step 3: Melt the Brie
Once your sweet potatoes are perfectly roasted, top each round with a thick, creamy slice of Brie. Pop them back into the oven for just 3–5 minutes—monitor closely until the cheese is luxuriously melty but still holds its shape. This step transforms every bite with that rich, gooey Brie goodness.
Step 4: Assemble with Fig Slices & Candied Pecans
Now for the grand finale: Layer thin slices of fresh fig over the melty Brie, letting the juices mingle with the cheese. Finish each round with a cluster of candied pecans, pressing them gently so they nestle into the toppings. Each one looks like a handcrafted jewel, combining all the textures and flavors you crave.
Step 5: Finish & Serve
Arrange your assembled rounds on a serving platter. For an extra special touch, add a sprinkle of fresh thyme or rosemary, and a delicate drizzle of honey over the top. Serve your Fig Slices & Candied Pecans warm—they’re irresistible fresh from the oven, shards of cheese clinging to every bite.
How to Serve Fig Slices & Candied Pecans
Garnishes
Brighten up your platter with a generous scatter of fresh herbs—think thyme leaves or tiny rosemary sprigs. A whisper of flaky sea salt or a glimmer of honey drizzle also highlights the sweet and savory notes, ensuring your Fig Slices & Candied Pecans catch everyone’s eye (and taste buds).
Side Dishes
Serve your sweet potato rounds alongside an arugula salad tossed with lemon vinaigrette for a refreshing, peppery contrast. They also pair brilliantly with roasted turkey or chicken—the creamy Brie and candied pecans make a dreamy counterpoint to hearty main dishes.
Creative Ways to Present
Try fanning the rounds on a rustic wooden board with piles of extra candied pecans and sliced figs—perfect for a grazing table! Or plate them individually with a sprig of herbs for a refined appetizer course. Turn an ordinary cheese board into a centerpiece by featuring these gorgeous Fig Slices & Candied Pecans right in the middle.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), store your Fig Slices & Candied Pecans in an airtight container in the refrigerator for up to 2 days. Keep candied pecans separate if possible so they maintain their crunch.
Freezing
Sweet potato rounds freeze quite well on their own. Let them cool, then layer between parchment in a freezer container for up to 1 month. For best quality, it’s smart to candy the pecans and slice fresh figs right before serving, but you can freeze candied pecans separately if needed.
Reheating
To bring the rounds back to life, gently reheat them in a 350°F (175°C) oven for 10 minutes, then add fresh slices of Brie on top and warm just until melty. Add figs and candied pecans after reheating for the most vibrant taste and texture.
FAQs
Can I use dried figs instead of fresh?
Absolutely! If fresh figs aren’t in season, thinly sliced dried figs (or even fig jam) make a lovely substitute, bringing sweetness and a chewy texture that still pairs beautifully with Brie and pecans.
What’s the best way to candy pecans if I don’t have honey?
Maple syrup is a fantastic swap for honey, and even agave syrup works in a pinch. Each option gives the pecans a sweet glaze with its own subtle flavor twist, so use what you love!
How far ahead can I assemble Fig Slices & Candied Pecans?
You can roast the sweet potatoes and candy the pecans a few hours ahead; just store them separately. Wait until right before serving to melt the Brie and top with figs and nuts for the best texture and flavor.
Do I have to peel the sweet potatoes?
It’s not necessary! The skin adds a rustic touch and packs in extra fiber. Just scrub thoroughly before slicing and roasting for the best result.
Is there a dairy-free alternative for Brie?
You could try a creamy cashew spread or a favorite dairy-free cheese that melts well, letting you enjoy the magic of Fig Slices & Candied Pecans without any dairy.
Final Thoughts
It’s impossible not to adore the beautiful colors, flavors, and nostalgic comfort found in every bite of these Fig Slices & Candied Pecans. Give them a try at your next gathering or family dinner—you’ll fall in love with their elegance and effortless charm. Happy cooking!
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Fig Slices & Candied Pecans Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Golden Sweet Potato Rounds with Brie, Fig Slices & Candied Pecans are a delightful combination of flavors and textures, making them a perfect holiday appetizer or a delicious addition to any meal. The sweet potatoes are roasted to perfection, topped with creamy Brie, fresh fig slices, and crunchy candied pecans, then finished with a drizzle of honey and fresh herbs.
Ingredients
For the Sweet Potato Rounds
- 2 large sweet potatoes, scrubbed and sliced into 1/2-inch rounds
- 3 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
For the Topping
- 6 oz Brie cheese, rind removed and sliced
- 4–6 fresh figs, thinly sliced
For the Candied Pecans
- 1/2 cup pecan halves
- 1 tbsp butter
- 1 1/2 tbsp honey or maple syrup
- Pinch of salt
Instructions
- Roast the sweet potatoes – Preheat oven to 220°C (425°F). Arrange sweet potato rounds on a parchment-lined baking sheet. Toss with olive oil, salt, pepper, smoked paprika, and thyme. Roast 20 minutes, flip, then roast another 10–15 minutes until golden and tender.
- Candy the pecans – In a small skillet over medium heat, melt butter. Add pecans, honey (or maple syrup), and salt. Stir constantly for 3–4 minutes until glossy and lightly caramelized. Transfer to parchment to cool.
- Add the Brie – Remove sweet potatoes from oven. Top each round with a slice of Brie. Return to oven for 3–5 minutes until just melted.
- Assemble – Top melted Brie with fig slices and candied pecans.
- Finish & serve – Garnish with fresh herbs and a light honey drizzle if desired. Serve warm.
Notes
- These rounds can also be served as a side dish with roasted meats or as part of a vegetarian meal.
- Make sure to slice the sweet potatoes evenly to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 16 g
- Sodium: 570 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 30 mg
