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
For the Potatoes
- 1.5 pounds sweet potatoes (about 2 large)
- 1 tbsp fresh Rosemary, chopped
- 1/2 tbsp real butter, melted
- 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
- Preheat oven to 400°. Wash and scrub sweet potatoes, then using a fork make several holes to allow steam to escape. 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.
- 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.
- 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.
For more fantastic recipes using nuts check out my friend, Anne at Sumptuous Spoonfuls!