Roasted Sweet Potato Bites with Brie and Fig Jam

An interesting twist on crackers… use roasted sweet potatoes as the base for your party appetizers. These sweet potato bites are the perfect balance of creamy, crunchy, sweet and salty. Your gluten-free friends will really appreciate this too! I topped this with some oozy brie cheese, fig jam and for some crunch, toasted pecans. Try using purple sweet potatoes as well as the orange ones for a colorful plate.

Roasted Sweet Potato Bites with Brie and Fig Jam

2 medium sweet potatoes

olive oil to drizzle

6 oz. brie cheese

fig jam

¼ cup pecans

Preheat oven to 425 degrees

Line a baking sheet with parchment paper. Wash the sweet potatoes and leave the skin on. Pat dry. Slice the sweet potatoes into ¼ inch slices. Arrange on baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast for 15 minutes and flip the slices. Roast an additional 10 minutes or so until lightly browned. Meanwhile, toast the pecans in a dry pan over medium heat until lightly browned and just starting to smell nutty. Watch them closely as they can burn quickly. Roughly chop the pecans.

Transfer to a serving platter. Top each with a slice of brie, a dollop of fig jam and a sprinkling of toasted pecans.