Twice Baked Sweet Potato w Gruyere


Twice Baked Sweet Potatoes with imported Gruyere, Cherry, & Candied Pecan

Serves 4

Give your basic sweet potatoes a holiday glow-up with the addition of rich, nutty imported Gruyere! This easy side dish is sure to get wows from your friends and family.
Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword stuffed potatoes, yams, thanksgiving side dishes, holiday sides


  • 4 medium sweet potatoes scrubbed, pricked w a fork
  • 4 TB butter
  • 2 cups grated imported Gruyere divided
  • 2 tsp rosemary divided
  • 1/3 cup chopped dried cherries
  • 1/3 cup chopped candied pecans


  1. Preheat oven to 350 degrees. Place potatoes on a baking pan and bake for 45 minutes or until fork tender. Let cool until cool enough to handle.
  2. Halve sweet potatoes completely and scoop out flesh into a large bowl. Add butter and salt and pepper to taste. Beat until completely smooth. Fold in 1 cup gruyere and 1 tsp rosemary. Spoon mixture back into sweet potato shells and place on a baking pan. Sprinkle with remaining 1 cup grated gruyere and place back in the oven for 5 minutes to melt. Serve topped with additional chopped rosemary, cherries, and pecans.