Baked Brie & Sweet Potato Bites

Sweet Potato & Brie Bites

At our Thanksgiving, the cocktail napkins are printed in all caps: “Forced Family Fun.” My mom bought them one year on a whim, and they’ve now become a tradition, as much as the turkey or the braided biscuits. My cousins, my sisters, and I like to laugh over them as we nibble at the appetizers and catch up. Note that this little slogan immediately becomes ironic, since we’re family and laughing and therefore having non-required amusement with our kin–exactly the opposite of what the napkins claim.

We don’t put out a huge appetizer spread at Thanksgiving, so as not to fill up before the turkey or the pie, but every few years we come up with an interesting hors d’oeuvres for people to nosh on, and I think I just created a good candidate for this year’s.

Athens Foods’ Mini Fillo Shells are a container for whatever fillings you like–classic or made-up. The sweet flavors that grace a lot of Thanksgivings’ savory foods had me thinking about mini versions of baked brie, but then I spied the bag of sweet potatoes on our counter and decided to use those for sweetness instead of dried or fresh fruit. I grated the potatoes, then sautéed them with olive oil, garlic, spices, and herbs. Sweet, but not too sweet, I piled the starchy shreds in the phyllo cups, on top of little morsels of brie. It was only afterwards that I realized I’d created little potato nests which looked a lot like potato latkes, which made me think of the hybrid holiday that will not be named.

(That’s Thanksgivukkah.)

I know we have a few more weeks of fall to breeze through before we’re having not-forced family fun over a feast that begins with appetizers like these and ends eight days later with latkes. I’m already excited.

I wrote this sponsored post  in partnership with Athens Foods. Thanks for reading!


Baked Brie & Sweet Potato Bites
Makes 15 bites

1 box Athens Mini Fillo Shells (15 shells)
1 tablespoon olive oil
8 ounces sweet potato (1 small), peeled and grated
1 clove garlic, minced with salt or grated on a Microplane
½ teaspoon dried thyme
¼ teaspoon smoked paprika
1/4 teaspoon salt
1 tablespoons grated parm
2 ounces brie, rinds trimmed and cheese cut into 15 pieces

Preheat the oven to 400°F. Arrange the shells on a small baking sheet.

In a medium skillet, heat the olive oil over medium heat. Add the grated sweet potatoes, and cook until soft, 10 minutes, stirring frequently. Add the garlic, thyme, paprika, and salt. Remove the pan from the heat and stir in the parm. Taste, adding more salt as needed.

Place a piece of brie in each shell phyllo shell. Top with a spoonful of the sweet potato mixture, using your fingers to press in firmly. Bake for 10 minutes, until the potatoes are slightly crispy and the brie is melty.

Serve the cups warm or at room temperature.

Posted in: Cooking for Others
  • Ali M.

    Hi! I want to make these for Thanksgiving but we travel. Is it possible to leave them pre-made but not heated in the car for about 6 hours? We would put them in the oven once we got there. Thanks!

    • BGSK

      So glad you’ll be making them! So long as it’s not too hot out, I think you could bring them pre-assembled in the car, then heat upon arrival. Just pack them in one flat layer (maybe on the baking sheet).

  • molly yeh

    this is such a great idea! my family totally needs to work on the whole not filling up on appetizers before the turkey thing :) i love brie and sweet potatoes, but i’ve never had them together! yum.

    • BGSK

      Thanks, Molly! I usually end up full even before appetizers, because I have to try allllllllll the dishes while I’m cooking them.

  • Ashley

    Your blog is just beautiful! So bright + cheery. I love your logo! :)

    • BGSK

      Thank you! That is so sweet of you to say!

  • Katy @ Tasty Little Crouton

    This looks great. This may be a silly question, but your pictures show some beautiful rosemary, but there isn’t any listed in the recipe. Did you use thyme and rosemary in these? Thanks :)

    • BGSK

      Not silly. I just had that pretty sprig in the fridge, so I used it for garnish. A little would taste good in the recipe too!

  • Suzanne Battiston

    Look delicious! Perfect for Thanksgiving and for any other Fall occasion. Definitely got to try these.

  • Joanne (eats well with others)

    We don’t do many apps either…but brie and sweet potato?! Can’t miss out on this rockstar combo.

    • BGSK


  • melissa lester

    I haven’t seen these mini shells in Australia so could you just use sheets of fillo pastry in muffin tins and bake the pastry first? Looks divine x

  • Kate

    Thank you so much for this idea! Quick question: which herbs/spices did you use when sautéing the grated sweet potato? Thank you!

    • BGSK

      You’re welcome! I use thyme and smoked paprika, as in the recipe. You could probably change it up if you like!

      • Kate

        I am so sorry…I just quickly skimmed over the ingredients. I realize now that it was a silly question. Thank you!

  • Kenneth Hieke

    Definitely in on this.
    My contribution this year

  • Shibani Faehnle

    omg this looks amazing!

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