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Twice Baked Sweet Potatoes with Rosemary, Gruyere and Coffee Spiced Pecans

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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 I got the pecans in the mail, 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 taste and aroma, also with a little taste of sweet at the end.

For my original recipe using these spiced pecans, 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.

Here’s your printable!

Twice Baked Sweet Potatoes with Rosemary, Gruyere and Coffee Spiced Pecans


  • Potatoes:
  • 1.5 pounds sweet potatoes (about 2 large)
  • 1/2 tbsp real butter, melted
  • Topping:
  • 2 pats real butter, melted
  • 1 dash Worcestershire sauce
  • About 2 tbsp Coffee Spiced Pecans
  • 2 tbsp Gruyere cheese, grated or sliced thin
  • 2 tbsp light brown sugar
  • Salt and pepper to taste



  1. Preheat oven to 400°. Wash and scrub sweet potatoes, then using a fork make several holes to allow steam to escape.
  2. 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.


  1. 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.
  2. 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


For more fantastic recipes using nuts check out my friend, Anne at Sumptuous Spoonfuls!

Happy Monday!

~Dixie Chik~


  • dennis
    January 31, 2012 at 2:07 AM


    love your site!

  • Minneapple Pie
    January 7, 2012 at 10:47 AM

    This looks fab! I love the way you incorporate the lighter side of southern heartiness. Keep ’em coming!

  • Vegolicious
    January 1, 2012 at 6:21 PM

    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

  • sippitysup
    December 31, 2011 at 8:14 PM

    Super fantastic! GREG

  • claire
    December 19, 2011 at 3:48 PM

    Thanks for joining us at Creative Thursday blog hop 🙂

  • Kristina
    December 18, 2011 at 7:35 PM

    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?

  • Dixie Chik
    December 18, 2011 at 7:37 PM

    Absolutely. I actually had mine prepared and in the fridge a day before I baked them. Turned out perfect.

  • Jen
    December 15, 2011 at 3:58 PM

    I have never tried twice baked sweet potatoes before. Those sound absolutely amazing. I will try this recipe next time I make sweet potatoes.

  • claire
    December 15, 2011 at 2:41 PM

    Sounds great,would be great if you add it to Creative Thursday? http://clairejustineoxox.blogspot.com/2011/12/creative-thursday_14.html

  • chef Priyanka
    December 15, 2011 at 11:41 AM

    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!

  • Kiri W.
    December 15, 2011 at 6:47 AM

    Oooh, that sounds fantastic! My mother-in-law would adore these spicing pecans, and I’d love to try the coffee kind 🙂

  • carolinaheartstrings
    December 13, 2011 at 1:26 PM

    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

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