Using sweet potato slices in place of toasted bread makes this crowd-pleasing appetizer gluten-free (and a little healthier!).

Maren Ellingboe King
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Credit: E. Spencer Toy

Recipe Summary test

1 hr 30 mins
Serves 10 to 12 (makes about 36)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. In a large bowl, toss sweet potatoes, olive oil, salt, and pepper to coat. Arrange in a single layer on prepared baking sheets and roast until browned on top, about 30 minutes. Flip slices over and roast until browned, another 20 to 30 minutes.

  • Meanwhile, cook pancetta in a medium frying pan over medium heat, stirring often, until browned, 8 to 10 minutes.

  • Cut brie in lengths to fit sweet potato slices. Set a piece of brie on each sweet potato slice and sprinkle pancetta and pistachios on top. Return to oven to melt cheese slightly, 4 to 5 minutes. Transfer sweet potatoes to a platter, then sprinkle with thyme.

Nutrition Facts

205 calories; calories from fat 54%; protein 7.3g; fat 12g; saturated fat 4.8g; carbohydrates 17g; fiber 2.9g; sodium 435mg; cholesterol 25mg.