A savory alternative to candied yams. For this recipe, choose sweet potatoes that are small, round and about the same size
6 small sweet potatoes (I like garnet), scrubbed well, poked with fork several times
6 tablespoons butter from Spring Hill
4 small shallots, minced from Schaner Farm
2 teaspoons fresh rosemary, minced, plus more for garnish from Suzie's Farm or Schaner Farm
¼ cup rapadura sugar
2 large eggs from backyard chickens or the Schaner's
¼ cup heavy whipping cream
4 ounce gruyere cheese, finely grated, plus more for garnish
freshly ground black pepper
Bake sweet potatoes at 400° until tender when pierced with a paring knife, about 45 minutes. Remove from oven and let cool enough to handle. Slice each potato in half lengthwise. scoop out flesh, leaving about a 1/8-inch border all around potato halves and set aside.
Melt 2 tablespoons of butter in small skillet over medium heat. Add shallots and sauté until soft, about 2 minutes. Add rosemary and cook 1 minute more. Remove from heat, add 4 tablespoons butter and set aside.
Place flesh in a bowl of an electric mixer with a paddle attachment. Add shallot mixture and remaining ingredients. Mix until combined. Season with salt and pepper to taste.
Spoon mixture into potato halves. Top with extra gruyere. Bake at 400º until golden, about 20 minutes. Garnish with fresh rosemary.
Makes 12 servings