Ingredients
For the Stuffed Sweet Potatoes:
* 4 medium sweet potatoes
* 1 tbsp olive oil
* 1/2 tsp sea salt
* 1/4 tsp black pepper
* 6 oz (170 g) Brie cheese, cubed
* 1/2 cup chopped pecans
### For the Maple Pecan Filling:
* 2 tbsp pure maple syrup
* 1 tbsp unsalted butter, melted
* 1/2 tsp ground cinnamon
* 1/4 tsp ground nutmeg
* 1 tsp fresh thyme leaves
### For the Cranberry Glaze:
* 1 cup whole berry cranberry sauce
* 2 tbsp fresh orange juice
* 1 tbsp honey
* 1 tsp Dijon mustard
* 1/2 tsp orange zest
### For Garnish (optional):
* Chopped toasted pecans
* Fresh thyme leaves
Instructions
1. Preheat the oven to 400°F (200°C).
2. Rub the sweet potatoes with olive oil and season with sea salt and black pepper.
3. Bake for 50–60 minutes until fork-tender.
4. Mix the maple syrup, melted butter, cinnamon, nutmeg, and thyme in a small bowl.
5. Slice each sweet potato open and fluff the flesh with a fork.
6. Fill each potato with Brie cubes and chopped pecans.
7. Drizzle the maple pecan mixture over the filling.
8. Return the potatoes to the oven for 8–10 minutes until the Brie is melted and bubbly.
9. In a small saucepan, combine the cranberry sauce, orange juice, honey, Dijon mustard, and orange zest. Heat over low until smooth.
10. Spoon the warm cranberry glaze generously over each stuffed sweet potato.
11. Garnish with toasted pecans and fresh thyme.
12. Serve immediately.