Twice Baked Sweet Potatoes with Gruyere Cheese

Servings: 10

Ingredients:

6 sweet potatoes

3 shallots caramelized

¼ cup Rosemary Extra Virgin Olive Oil

1 tsp Cranberry Maple Rub

1 cup about 2 oz finely shredded Gruyere

3 Tbl creme fraiche or sour cream

Salt and pepper

freshly cracked pepper

2 sprigs of rosemary

1/4 cup unsalted butter

1 Tbl Italian parsley, minced as garnish

Instructions

To make the sweet potatoes: Preheat oven to 375 °.

On a baking sheet that’s lined with parchment or a baking mat, place the sweet potatoes side by side. Roast in the oven until tender, about 1 hour. Allow to cool for about 10 minutes, until they’re cool enough to handle.

To make the caramelized onions: Heat the Rosemary Extra Virgin Olive Oil in a large heavy-bottomed black iron skillet over medium high. Add shallots and season with Cranberry Maple Rub, salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 10-15 minutes.

To make the rosemary butter: in a small saucepan, set over medium heat, add the butter and rosemary. When the butter has melted, turn the heat off and allow the butter to steep in the rosemary.

Decrease the oven’s heat to 350 degrees F. Slice them in half and scoop out the inside of the sweet potato, leaving some sweet potato in the shell so it has structure. Pick the ugliest sweet potato half and scoop everything out completely and then discard the shell. This way you have enough filling.

Run the sweet potato in batches, through a potato ricer and into a medium bowl. If you don’t have a potato ricer, you can simply use a potato masher. Add caramelized shallots, Gruyere cheese, creme fraiche or sour cream, 1/4 tsp salt and pepper. Give it a good mix and give it a taste; adjust the salt accordingly

If you want a formal presentation, transfer the mixture to a piping bag with the star-tip attached. Pipe the sweet potato back into the sweet potato shells. Transfer to the oven to bake for 15 to 20 minutes, until the tops are slightly browned. Spoon rosemary butter over the stuffed sweet potatoes.