Christmas Hasselback Sweet Potato Wreath with Melted Brie, Glazed Pearl Onions and Rosemary Pistachios

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking tray or large oven-safe skillet with a little of the olive oil.

2. 2

   Place the sweet potatoes on a cutting board and make thin cuts along each one without slicing all the way through to create the hasselback effect. Then cut them into thick segments and arrange them in a wreath shape on the prepared tray.

3. 3

   In a bowl, mix the melted butter, 1 tablespoon of the olive oil, the garlic, half of the rosemary, the salt, black pepper, and red pepper flakes if using. Brush this mixture all over the sweet potatoes, making sure it gets between the slices.

4. 4

   Pour the vegetable broth into the base of the tray, loosely cover the wreath with foil, and bake for 25 minutes at 200 °C / 400 °F.

5. 5

   Meanwhile, heat the remaining tablespoon of olive oil in a skillet. Add the pearl onions and cook over medium heat for 4 to 5 minutes until they begin to brown.

6. 6

   Add 1 tablespoon of honey, the Dijon mustard, and the balsamic vinegar to the skillet. Stir well and cook 3 to 4 minutes more until the onions are glossy and tender. Set aside.

7. 7

   Mix the chopped pistachios with the remaining rosemary in a small bowl and reserve for finishing.

8. 8

   Remove the foil from the wreath, gently separate some of the sweet potato slices, and tuck the Brie pieces between them. Scatter the glazed pearl onions over and around the wreath as well.

9. 9

   Drizzle the remaining tablespoon of honey over the wreath and sprinkle with the rosemary pistachios. Bake uncovered for 20 to 25 minutes more at 200 °C / 400 °F, until the sweet potatoes are very tender, the Brie is melted, and the edges are golden.

10. 10

    Remove from the oven, let rest for 5 minutes, and serve hot, spooning some of the glaze from the tray over each portion.