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

First, make the pecans. Preheat oven to 250F and bake pecans for 5 minutes, but don’t let them brown. Heat remaining ingredients in a sauce pan over medium low heat until sugar dissolves and then add the roasted nuts. Remove from heat and spread out the mixture on a sheet of wax paper to cool completely, then store in a covered container.

For the potatoes, preheat oven to 400°F. Wash and scrub sweet potatoes, then using a fork make several holes in them 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 of each potato 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 into the skins equally.

For the topping, mix together the butter and Worcestershire sauce and drizzle over the halved potatoes. Sprinkle about 1 teaspoon of pecans over each potato half and bake for 10-15 minutes, or until just starting to brown around the edges.