First, a little background education for you …. What is a CANAPÉ?

It is a type of appetizer, a small, prepared, and often decorative food, consisting of a small piece of bread (sometimes toasted) or cracker, wrapped or topped with some savory food, held in the fingers and often eaten in one bite. (The name comes from the French word Canapé, meaning sofa … garnish sits on the slice as people sit on a sofa!) And one more interesting tidbit … Because they are often served during cocktail hours, it is often desired that a canapé be either salty or spicy, in order to encourage guests to drink more! Now that sounds like a Southern party plan!

Back to the recipe … It can be served as a canapé or side dish for your Thanksgiving meal. The sweet potatoes are soft, topped with the cranberries and cheese, and the crisp of the salted pecans for an extra touch. We love these either before Thanksgiving while carving the turkey or during the meal. Hope you do too!

Ingredients:

– Olive Oil Spray or Avocado Oil Spray – I like to add a light mist of oil on the potatoes while they’re cooking.

– Salt – Sprinkle a little salt on the sweet potatoes before baking.

– ¾ Cup Cranberry Sauce – You may need more or less depending on how many you make.

– ¼ Cup Pecan Halves or as many as needed for each slice (I prefer to toss with a little salt)

– ½ Cup Brie Cheese, thinly sliced

Instructions:

1. Preheat oven to 375°F (190°C). Slice sweet potatoes into ¼-inch rounds.

2. Place on a parchment-lined baking sheet, mist lightly with oil, and sprinkle with salt.

3. Bake for 15 minutes, flip, and bake another 15 minutes until golden.

4. Top each slice with a dollop of cranberry sauce and a thin slice of brie. Bake for 10 more minutes.

5. Add a pecan on top of each and bake an additional 5 minutes. Serve warm.

If you try it, let me know what you think.

Most of all, wishing you a Thanksgiving full of blessings without number!

Best regards,

Carol