Twice Baked Sweet Potatoes with Rosemary, Gruyere and Coffee Spiced Pecans are potatoes combined with Gruyere cheese, Rosemary and coffee spiced pecans. They go perfectly with grilled chicken, fish or even by themselves. They also make a great holiday side dish!
Recently, I was contacted by Amelia’s Spicing Pecans asking me if I would try their pecans, do a review and share with my readers.
Pecans?
Of course!
I received a box from them with a generous sampling of spiced pecans –
Cinnamon, Coffee, Herb and Hot & Spicy. (I know what you’re thinking, but nope…I didn’t use the Hot & Spicy for my recipe).
So, the day these were delivered, I waited until my kids got home from school – great opportunity for a sampling and to get different opinions.
These pecans are all very good, but the one that stood out was the Coffee. My daughter and I couldn’t get enough of them. They are actually way more flavorful than they appear.
Here’s a rundown:
Herb: Garlic and onion-y, but not overpowering.
Hot & Spicy: Very flavorful, a hint of salty with just enough of a kick.
Coffee: Great coffee flavor and a little bit of sweetness.
Cinnamon: Really good wood/spice taxans, I wanted to use sweet potatoes. It is the holidays, after all, and I decided since we were so crazy about the coffee flavored nuts I wanted to pair the two together.
These are insane. I’m serious….a snack by themselves.
I’m sure you can tell by the amount of nuts already gone from the jars. So, as you can tell by the photos, I made a sweet potato recipe using the pecans. These are Twice Baked Sweet Potatoes with Rosemary, Gruyere and Coffee Spiced Pecans.
They’re absolutely delicious, and perfect with grilled chicken or fish, or even for a holiday dinner.
Here’s your printable!
Twice Baked Sweet Potatoes with Rosemary, Gruyere and Coffee Spiced Pecans
Twice baked sweet potatoes with both sweet and salty flavors, thanks to coffee spiced pecans and Gruyere cheese.
Ingredients
Potatoes
- 1.5 pounds sweet potatoes (about 2 large)
- 1/2 tbsp salted butter, melted
Topping:
- 2 tbsp salted butter, melted
- 1 dash Worcestershire sauce
- 2 tbsp Gruyere cheese, grated or sliced very thin
- 2 tbsp fresh Rosemary, chopped
- 2 tbsp Coffee Spiced Pecans
- 2 tbsp light brown sugar
- Salt and pepper to taste
Instructions
Potatoes
- 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.
Filling:
- 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.
- 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.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 257Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 223mgCarbohydrates: 41gFiber: 6gSugar: 16gProtein: 5g
The provided nutrition calculated may not always be accurate.
For more fantastic recipes using nuts check out my friend, Anne at Sumptuous Spoonfuls!
This Post Has 12 Comments
http://dennisssblegh.com|dennis
hey
love your site!
This looks fab! I love the way you incorporate the lighter side of southern heartiness. Keep ’em coming!
So simple but your baked sweet potatoes look so delicious.
I’d love for you to submit your delicious baked sweet potatoes to Vegolicious, a food photo gallery of the best vegetarian recipes on the web. You can submit your entry here http://www.vegolicious.com/submit
Super fantastic! GREG
Thanks for joining us at Creative Thursday blog hop 🙂
This looks delicious! I’ve been hunting around trying to find a new side dish for Christmas. Can I make these a day ahead and refrigerate until I bake them?
Absolutely. I actually had mine prepared and in the fridge a day before I baked them. Turned out perfect.
I have never tried twice baked sweet potatoes before. Those sound absolutely amazing. I will try this recipe next time I make sweet potatoes.
Sounds great,would be great if you add it to Creative Thursday? http://clairejustineoxox.blogspot.com/2011/12/creative-thursday_14.html
Omg this looks so fabulous and yummy- I want it right now! I love rosemary and always add it to my creamy mashed potatoes (along with some roasted garlic).. haven’t tried it with sweet potatoes yet. But i’ll definitely give this a try! YUM!
http://www.chefpriyanka.com
Oooh, that sounds fantastic! My mother-in-law would adore these spicing pecans, and I’d love to try the coffee kind 🙂
What a terrific looking sweet potato. Delicious. Come visit us. We have a terrific Kahlua cocoa this week and today a giveaway just in time for Christmas. A signed copy of a wonderful book