The Vegan Cranberry Brie Stuffed Sweet Potato Hasselbacks with Maple Pecans are delicious. We made them with sweet potatoes, olive oil, seasoning, Brie-style cheese, cranberries, thyme leaves, maple syrup, pecans, & vegan butter. They contain 8 grams of protein and 475 calories per serving. This side dish becomes ready to serve in just one hour and 5 minutes. Store these Vegan Cranberry Brie Stuffed Sweet Potato Hasselbacks with Maple Pecans for three days in the refrigerator. You may serve them with garlic-roasted broccoli, cranberry spinach salad, mushroom barley pilaf, autumn kale salad, maple roasted carrots, garlic herb cream sauce, or vegan herb gravy.
STATS:
- Calories: 475 kcal
- Preparation time: 15 minutes
- Serving size: 1 Hasselback sweet potato
- Cooking time: 50 minutes
- Cuisine: American
- Total time: 1 hour 5 minutes
- Course: Side Dish
- Diet: Vegan
- Serving: 4
EQUIPMENT:
- Large baking sheet
- Pastry brush
- Knife
- Cutting board
- Measuring spoons
- Small spoon
- Baking paper
- Small skillet
INGREDIENTS:
HASSELBACK SWEET POTATOES:
- Quarter tsp cracked black pepper
- 2 tbsp olive oil
- Half tsp ground cinnamon
- 4 medium sweet potatoes
- Quarter tsp smoked paprika
- Half tsp kosher salt
VEGAN BRIE & CRANBERRY FILLING:
- 5 oz sliced vegan Brie-style cheese
- 1 tbsp pure maple syrup
- Half cup dried cranberries
- 1 tbsp thyme leaves
MAPLE PECANS:
- 1 tbsp vegan butter
- 1 tbsp pure maple syrup
- Quarter tsp ground cinnamon
- 1 pinch kosher salt
- Half cup chopped pecans
GARNISH:
- One tbsp thyme leaves
- 2 tbsp extra dried cranberries
- Quarter tsp flaky sea salt
- 2 tbsp chopped maple pecans
INGREDIENT NOTES:
SWEET POTATOES:
- They contains base and gets creamy inside when we roast. Their natural sweetness works well with the cranberries and cinnamon. You may use butternut squash as per your preference.
VEGAN BRIE-STYLE CHEESE:
- It gives a creamy and rich filling that melts well inside the potato slices. This cheese keeps the recipe vegan and delicious. You may utilize vegan camembert-style cheese as an alternative.
VEGAN BUTTER:
- We use this butter to toast the pecans and give them a richer taste. You may use coconut oil as another idea.
PECANS:
- Pecans provide crunchy texture that works well with the soft sweet potatoes and creamy vegan cheese. Their buttery taste pairs perfectly with the maple syrup. Replace pecans with pumpkin seeds for a nut-free recipe.
DRIED CRANBERRIES:
- These cranberries gives small burst of tart and fruity taste to the recipe. They maintain the richness of vegan cheese and pecans. You may use dried cherries as a substitute.
INSTRUCTIONS:
- First, cover the sheet with baking paper and warm the oven to 425°F.
- Dry the scrubbed sweet potatoes and put them between two chopsticks.
- Carefully cut thin slices about 1/8 inch apart; stop before cutting completely.
- Put the sweet potatoes on the sheet and brush with olive oil, then rub in the seasoning.
- Roast them for 40 minutes, then melt the vegan butter in the skillet on medium-low flame.
- Cook the pecans, salt, cinnamon, and maple syrup for 3 minutes, stirring frequently.
- Include small slices of vegan cheese and dried cranberries between the slices of the sweet potatoes.
- Bake the sweet potatoes for ten minutes & drizzle maple syrup on them.
- Sprinkle maple pecans, then finish the recipe with thyme, cranberries, and flaky sea salt.
SERVING SUGGESTIONS:
MAIN:
- Herb-Roasted Seitan
- Mushroom Wellington
- Lentil Loaf
- Roast with Herb Gravy
SALAD:
- Apple Walnut Arugula Salad
- Cranberry Spinach Salad
- Pear and Rocket Salad
- Autumn Kale Salad
VEGETABLE SIDE:
- Garlic Roasted Green Beans
- Balsamic Brussels Sprouts
- Maple Roasted Carrots
- Garlic Roasted Broccoli
GRAIN SIDES:
- Wild Rice Pilaf
- Cranberry Quinoa
- Herbed Brown Rice
- Mushroom Barley Pilaf
SAUCE AND DIP:
- Vegan Herb Gravy
- Maple Dijon Sauce
- Vegan Cranberry Sauce
- Garlic Herb Cream Sauce
TIPS:
- Use similar sizes sweet potatoes, so they cook evenly at the same time.
- You should avoid cutting the potatoes all the way through while making the Hasselback slices.
- Cook the pecans on a medium-low flame to keep the maple syrup from burning.
- Include the cheese when you do the final baking for better results.
STORAGE INFORMATION:
FRIDGE:
- Put the cooled Hasselback sweet potatoes in a closed box and store for three days.
FREEZER:
- Freezing this snack is not really recommended.
FAQs:
Can I prepare these sweet potatoes earlier?
- Yes, you may season the sweet potatoes several hours early and refrigerate till needed to serve.
Do fresh cranberries work well in this recipe?
- They are more tart and watery, so including fresh cranberries is not recommended.
What is a good substitute for pecans?
- You may include walnuts instead of pecans for a similar crunchy texture.
How can we reduce sweetness from this recipe?
- You may reduce the maple syrup and use fewer cranberries for the desired sweetness.
Can I prepare these potatoes for the nut-allergic people?
- Yes, you may replace the pecans with pumpkin seeds then prepare the side dish for people having nut-allergy.
NUTRITIONAL INFORMATION:
Calories: 475 kcal
Net carbs: 62 g
Iron: 2.8 mg
Total carbs: 69 g
Vitamin A: 22,500 IU
Fiber: 7 g
Calcium: 110 mg
Protein: 8 g
Sodium: 430 mg
Potassium: 850 mg
