Loaded Sweet Potato Rounds (Easy Holiday Appetizer)

These Loaded Sweet Potato Rounds with brie, rosemary cranberry sauce and candied pecans make an easy sweet potato rounds appetizer for the holidays.

If you’ve been around here for a while, you know I have a soft spot for easy sweet potato appetizers that feel a little bit extra without being fussy. These Loaded Sweet Potato Rounds are exactly that: roasted sweet potato “crostini” topped with melty brie, a quick rosemary cranberry sauce, crunchy candied pecans, and a sprinkle of flaky salt.

They’re the kind of sweet potato rounds appetizer that looks like it came from a restaurant, but you can totally throw them together during nap time. They hit all the holiday notes—sweet, salty, tangy, creamy, and crunchy—and they disappear fast every time I set them out for Thanksgiving, Friendsgiving, or Christmas.

Whether you’re planning an appetizer spread or just want something fun to snack on while the turkey rests, this sweet potato rounds recipe deserves a spot on your holiday menu.

Easy but elevated. They feel like fancy loaded potato rounds, but start with simple roasted sweet potatoes you can make right on a sheet pan.

Perfect for holidays. The rosemary, cranberries and candied walnuts (or pecans!) scream Thanksgiving and Christmas.

Naturally gluten-free. You get all the crostini vibes without the bread.

Customizable toppings. Swap the cheese, nuts, or garnish to create your own favorite sweet potato rounds toppings combo.

Oven or air fryer friendly. I’ll share how to make sweet potato rounds in the air fryer if you’d rather not turn on the oven.

For the Sweet Potatoes

• 2 large sweet potatoes, sliced into ¼-inch rounds
• 2 tbsp olive oil
• Salt & black pepper, to taste

For the Toppings

• 6 oz wheel of brie cheese, sliced into small pieces
• ½ cup rosemary cranberry sauce (homemade or store-bought, see below)
• ½ cup candied pecans, roughly chopped
• 1–2 sprigs fresh rosemary, finely chopped

Check out the recipe card below for the full ingredient and quantity list.

This quick cranberry sauce is what takes these Loaded Sweet Potato Rounds from good to wow. You can also use it on turkey, ham, or spooned over yogurt the next morning.

Ingredients

• 1 cup fresh or frozen cranberries
• ¼ cup pure maple syrup
• ¼ cup orange juice (or water)
• 1 teaspoon orange zest
• 1 tablespoon fresh rosemary, chopped
• Pinch of cinnamon
• Pinch of salt

Instructions

1. In a small saucepan, combine cranberries, maple syrup, orange juice, orange zest, rosemary, cinnamon, and salt.
2. Bring to a gentle simmer over medium heat. Cook for 8–10 minutes, stirring occasionally, until the berries have burst and the sauce has thickened.
3. Remove from heat and let cool completely; it will thicken more as it cools.

You can make this up to 3 days in advance and keep it in the fridge.

Roast the Sweet Potatoes

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Arrange the sweet potato rounds in a single layer. Drizzle with olive oil and season with salt and black pepper.
3. Roast for 20–25 minutes, flipping halfway through, until the rounds are tender and lightly golden around the edges.

Add the Brie

1. Remove the pan from the oven.
2. Place a small piece of brie on top of each warm sweet potato round.
3. Return to the oven for 2–3 minutes, just until the brie starts to soften and melt slightly.

Load Them Up

1. Spoon about ½ teaspoon of rosemary cranberry sauce onto each brie-topped sweet potato round.
2. Sprinkle with chopped candied pecans and a pinch of fresh rosemary.
3. If you’d like a little extra sweetness and shine, finish with a light drizzle of honey or maple syrup.

Serve

Arrange the loaded sweet potato rounds on a platter and finish with a pinch of flaky sea salt for that restaurant-style finish. Serve warm or at room temperature.

If you don’t want to turn on the oven, you can easily turn this into a sweet potato rounds air fryer recipe:

1. Transfer to a platter and add cranberry sauce, candied pecans, and toppings as directed.
2. Preheat your air fryer to 390°F.
3. Toss the sweet potato rounds with olive oil, salt, and pepper.
4. Arrange in a single layer (work in batches if needed) and air fry for 10–12 minutes, flipping halfway, until tender and lightly crisped on the edges.
5. Add the brie and air fry for 1–2 minutes more, just until softened.

The best part about this sweet potato rounds appetizer is playing with the toppings. Here are a few ideas if you want to switch things up:

• Goat Cheese & Cranberries: Swap the brie for creamy goat cheese and top with cranberry sauce and candied walnuts for sweet potato rounds with goat cheese and cranberries.
• Savory Bacon & Chive: Skip the cranberry sauce and pecans. Add a dollop of sour cream or Greek yogurt, crispy bacon crumbles, and chives for more of a classic loaded potato rounds flavor.
• Pecan or Walnut Swap: Use cranberries and candied walnuts instead of pecans if that’s what you have on hand.
• Extra Herby: Double the rosemary or add fresh thyme leaves for even more holiday flavor.
• Nut-Free: Replace the nuts with toasted pumpkin seeds or leave them off entirely.

These ideas also make great sweet potato rounds toppings for other recipes—think grain bowls, salads, or roasted veggie boards.

Make Ahead:

• Roast the sweet potato rounds and make the rosemary cranberry sauce up to 1 day in advance.
• Store the sweet potatoes in an airtight container in the fridge.
• Just before serving, warm the rounds on a baking sheet, add the brie, and finish with the toppings.

Storage:

• Leftovers can be stored in an airtight container in the fridge for up to 2 days.
• The texture is best on day one, but they’re still delicious reheated.

Reheating:

• Warm in a 350°F oven for 5–8 minutes, just until heated through.
• You can also reheat a few at a time in the air fryer for a couple of minutes.

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Loaded Sweet Potato Rounds

Taylor Jackzen

These Loaded Sweet Potato Rounds are the easiest way to dress up your holiday appetizer spread. Roasted sweet potato “crostini” are topped with melty brie, rosemary cranberry sauce, and candied pecans for a sweet-savory bite that completely disappears from the platter.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 10

Ingredients

  

For the Sweet Potatoes

• 2 large sweet potatoes sliced into ¼-inch rounds
• 2 tbsp olive oil
• Salt & black pepper to taste

For the Toppings

• 6 oz wheel of brie cheese sliced into small pieces
• ½ cup rosemary cranberry sauce homemade or store-bought, see below
• ½ cup candied pecans roughly chopped
• 1-2 sprigs fresh rosemary finely chopped

For the Rosemary Cranberry Sauce

• 1 cup fresh or frozen cranberries
• ¼ cup pure maple syrup
• ¼ cup orange juice or water
• 1 teaspoon orange zest
• 1 tablespoon fresh rosemary chopped
• Pinch of cinnamon
• Pinch of salt

Instructions

 

• Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
• Arrange the sweet potato rounds in a single layer. Drizzle with olive oil and season with salt and black pepper.
• Roast for 20–25 minutes, flipping halfway through, until the rounds are tender and lightly golden around the edges.
• Remove the pan from the oven.
• Place a small piece of brie on top of each warm sweet potato round.
• Return to the oven for 2–3 minutes, just until the brie starts to soften and melt slightly.
• If making the rosemary cranberry sauce, combine cranberries, maple syrup, orange juice, orange zest, rosemary, cinnamon, and salt in a small saucepan.
• Bring to a gentle simmer over medium heat. Cook for 8–10 minutes, stirring occasionally, until the berries have burst and the sauce has thickened.
• Remove from heat and let cool completely; it will thicken more as it cools.
• Spoon about ½ teaspoon of rosemary cranberry sauce onto each brie-topped sweet potato round.
• Sprinkle with chopped candied pecans and a pinch of fresh rosemary.
• Arrange the loaded sweet potato rounds on a platter and serve warm or at room temperature.