TWICE BAKED SWEET POTATOES WITH GRUYERE AND ROSEMARY (Adapted from Food 52)
4 large sweet potatoes
2 TBSP fresh rosemary, chopped
1 tsp butter, melted
4 TBSP Gruyere cheese, grated
4 TBSP light brown sugar
Salt and pepper to taste
2 TBSP butter, melted
2 dashes worchestershire sauce
~ 4 TBSP chopped toasted pecans
Preheat oven to 400 degrees. 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. Allow to cool a bit, then slice each potato lengthwise.
Scoop out the centers and place in a medium size mixing bowl. Add the butter, brown sugar, rosemary, cheese and salt and pepper and mix well. Carefully add the potato mixture back to the skins equally.
Bake for ~ 15 minutes, or until just starting to brown on the edges.
For the topping, mix together the butter and worchestershire and drizzle over the halved potatoes. Sprinkle with the pecans and return to the oven for 5 minutes.
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