About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

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Sweet Potato & Brie Bites

By Deborah


I created this appetizer several years ago for another cooking challenge - Sunday Slow Bites. It was a hit, so I've made it several times since. When I saw sweet potatoes on the list, I knew this would be my offering.

The Flavor Bible lists chili peppers, BUTTER, and cheese. I barely meet our requirements here.


Sweet Potato & Brie Bites
makes 24

1 – Wedge Brie cheese (6-8 oz)
2 – Organic red sweet potatoes, peeled & sliced into 24, 1/4-3/8 inch rounds (choose long uniform width potatoes that are about 2-3 inches in diameter)
sea salt to taste
2 – 3/8” thick slices pancetta diced
1 – egg, beaten
3/4 - cup Italian bread crumbs (extra fine)
Chili pepper jam (I used a wonderful homemade habanero one of our booksellers at the store makes)

Preheat oven to 450 degrees (convection if you have it)

Slice Brie wedge down the middle like you were splitting a bun
Lay open on a small cutting board and cut into 3/4 inch squares.
Put, as is, into freezer to harden while you cook pancetta & roast potatoes.

Arrange potato rounds on a large cookie sheet sprayed with cooking spray. Sprinkle with small amount of sea salt and roast just until top begins to brown, flip and roast other side. Remove and let cool enough to handle.


Cook pancetta in a hot skillet until crisp and all of fat is rendered into pan. Remove with slotted spoon, drain on paper towel.

Retain rendered fat in pan and add butter. Heat to just below smoking point.

Dip sweet potato rounds in egg and dredge in bread crumbs. Fry quickly to a light golden brown, turning once. Remove from oil, drain, and pat out excess oil with paper towel.


Remove brie from freezer, and select 12 square pieces from center. Cut off rind on bottom and then cut each piece in half.

Arrange sweet potato rounds on a parchment lined baking sheet. Top each round with piece of cheese and place in oven to just begin melting cheese.

To serve, garnish top of brie with a small dab of habanero jam and a few pieces of pancetta.


You can serve these arranged on a platter for passing, or you can serve two or three on individual tidbit trays. They are addictive.

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Comments (1)

Looks great - perfect for a fancy dinner party or a drinks night. Now if only we hadn't settled upon fondue as our New Year's eve feast!

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This page contains a single entry from the blog posted on December 25, 2011 2:18 AM.

The previous post in this blog was Gnocchi with Fall Vegetables and Chestnut Sauce.

The next post in this blog is Thai Sweeet Potato Curry with Shrimp.

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