Author Notes
Perfect for fall, these sweet potatoes are twice baked with nutty Gruyere cheese, Rosemary and coffee spiced crushed pecans. —Shea G.
Continue After Advertisement
Ingredients
- Potatoes
-
2
Sweet potatoes, large
-
1 tablespoon
Rosemary, fresh, chopped
-
1/2 tablespoon
Butter, melted
-
2 tablespoons
Gruyere cheese
-
2 tablespoons
Light brown sugar
- Topping
-
2 tablespoons
Butter, melted
-
1 dash
Worcestershire sauce
-
2 tablespoons
Pecans, crushed (I used coffee spiced)
Directions
-
Preheat oven to 400°.
-
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.
-
Scoop out the centers and place in a medium size mixing bowl.
-
Add the butter, brown sugar, rosemary, cheese, salt and pepper and mix well.
-
Carefully add the potato mixture back to the skins equally.
-
For the topping, mix together the butter and Worcestershire sauce and drizzle over the halved potatoes.
-
Sprinkle with pecans and bake for 10-15 minutes, or until just starting to brown around the edges.
See what other Food52ers are saying.