Author Notes
Perfect for fall, these sweet potatoes are twice baked with nutty Gruyere cheese, Rosemary and coffee spiced crushed pecans. —Shea G.
Ingredients
- Potatoes
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2
Sweet potatoes, large
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1 tablespoon
Rosemary, fresh, chopped
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1/2 tablespoon
Butter, melted
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2 tablespoons
Gruyere cheese
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2 tablespoons
Light brown sugar
- Topping
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2 tablespoons
Butter, melted
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1 dash
Worcestershire sauce
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2 tablespoons
Pecans, crushed (I used coffee spiced)
Directions
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Preheat oven to 400°.
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Wash and scrub sweet potatoes, then using a fork make several holes to allow steam to escape. Place on a foil lined baking sheet and bake for 40-50 minutes, or until easily pricked with a fork or knife. Allow to cool a few minutes, then slice each potato lengthwise.
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Scoop out the centers and place in a medium size mixing bowl.
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Add the butter, brown sugar, rosemary, cheese, salt and pepper and mix well.
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Carefully add the potato mixture back to the skins equally.
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For the topping, mix together the butter and Worcestershire sauce and drizzle over the halved potatoes.
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Sprinkle with pecans and bake for 10-15 minutes, or until just starting to brown around the edges.
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