Side dishes tend to be 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 given to serve alongside hearty roasts, ham or turkey and make 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 potatoes are really easy to make and you can prepare them 1 day ahead. The magic is in the filling in this recipe – a combination of cheese, butter and a few holiday spices, create a creamy decadent tuber worth every bite. You can slice them in half to enjoy with other side dishes, or serve them whole, as a meal with a side salad.
4 large 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
fresh parsley, optional
1. Preheat oven to 400 degrees. Prick each potato several times with a knife and place on a sheet pan to bake. Bake in oven for 1 hour. Remove from oven and let cool, about 30 minutes. Lower heat to 350 degrees.
2. When potatoes are cool enough to handle, slice each potato 3/4 of way through, but not in half. Scoop out pulp and place it in a bowl. Place potato skins inside a baking dish and add butter to warm pulp, stir to combine.
3. Grate cheese and add half to filling, reserving other half to top potatoes. Add salt, pepper, cinnamon and nutmeg, stir to combine.
4. Spoon filling into each potato skin and sprinkle tops with remaining cheese. You can make these 1 day ahead up to this step, cover and refrigerate. If baking potatoes next day, just increase baking time by 10 minutes.
5. Cover potatoes with foil and bake for 30 minutes, or until heated through and cheese is melted. Slice in half crosswise if serving with multiple dishes and to feed more people. Top with parsley, if desired. Enjoy!