Side dishes are a big decision when it comes to the holiday dinner. Most of the time they are the star of the show and the protein, just seems to follow somewhere behind. Potatoes are a nice touch with hearty roasts, poultry or to serve along with other vegetables for a nice vegetarian option. Sweet potatoes are always a delicious choice to bump up any meal, especially when they are twice baked with Gruyere cheese and a hint of nutmeg.
These Twice Baked Sweet Potatoes are really simple to make and you can prepare them 1 day ahead. The filling is the magic in this recipe – a combination of cheese, butter and a few holiday spices, create a creamy decadent tuber worth every bite. I like to serve these with my Beef Roast for Christmas Day, but they are also nice anytime of the year as a comforting side dish.
4 sweet potatoes, any variety
4 tablespoons butter
6 ounces Gruyere cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1. Preheat the oven to 400 degrees. Prick each potato several times with a knife and place on a sheet pan to bake. Bake in the oven for 1 hour. Remove from the oven and let cool, about 30 minutes. Lower the heat to 350 degrees.
2. When the potatoes are cool enough to handle, slice each potato 3/4 of the way through, but not in half. Scoop out the pulp and place it in a bowl. Place the potato skins inside a baking dish and add the butter to the warm pulp, stir to combine.
3. Grate the cheese and add half to the filling, reserving the other half to top the potatoes. Then, add the salt, pepper, cinnamon and nutmeg, stir to combine.
4. Spoon the filling into each potato skin and sprinkle the tops with the remaining cheese. You can make these 1 day ahead up to this step, cover and refrigerate. Bake the potatoes the next day, just increase the baking time by 10 minutes.
5. Cover the potatoes with foil and bake for 30 minutes, until heated through and the cheese is melted. Serve immediately, enjoy!