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

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~


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 13 Comments

  1. Minneapple Pie

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

  2. Vegolicious

    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

  3. claire

    Thanks for joining us at Creative Thursday blog hop 🙂

  4. Kristina

    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?

    1. Dixie Chik

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

  5. Jen

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

  6. chef Priyanka

    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!

  7. Kiri W.

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

  8. carolinaheartstrings

    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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