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Categories:
potatoes sweet potatoes butter light brown sugar rosemary Gruyere cheese salt butter Worcestershire sauce pecans coffee sugar cinnamon
Viewed: 91 - Published at: 6 years agoIngredients
- FOR THE POTATOES:
- 1-1/2 pound Sweet Potatoes, Washed And Scrubbed
- 1/2 Tablespoons Butter
- 3 Tablespoons Light Brown Sugar
- 1 Tablespoon Fresh Rosemary
- 3 Tablespoons Gruyere Cheese, Grated
- Salt And Pepper
- FOR THE TOPPING:
- 2 Tablespoons Butter, Melted
- 1 teaspoon Worcestershire Sauce
- FOR THE SPICED PECANS:
- 3 cups Pecans - Crushed
- 1 Tablespoon Instant Coffee Granules
- 1/2 cups Sugar
- 1/4 cups Water
- 1/2 teaspoons Cinnamon
Method
- First, make the pecans. Preheat oven to 250F and bake pecans for 5 minutes, but don't let them brown. Heat remaining ingredients in a sauce pan over medium low heat until sugar dissolves and then add the roasted nuts. Remove from heat and spread out the mixture on a sheet of wax paper to cool completely, then store in a covered container.
- For the potatoes, preheat oven to 400°F. Wash and scrub sweet potatoes, then using a fork make several holes in them 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 of each potato 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 into the skins equally.
- For the topping, mix together the butter and Worcestershire sauce and drizzle over the halved potatoes. Sprinkle about 1 teaspoon of pecans over each potato half and bake for 10-15 minutes, or until just starting to brown around the edges.
