Nutrition

Ingredients

• 1 tablespoon unsalted butter
• 2 medium sweet potatoes
• Salt and pepper to taste
• 3 teaspoons olive oil, divided
• 2 teaspoons minced fresh rosemary
• 2 teaspoons minced fresh sage
• 1/4 cup finely grated Gruyere cheese
• Hot honey, for drizzling

Instructions

1. 1 Poke several holes in each sweet potato. Place on a microwave-safe plate and microwave for four to six minutes or until easily pierced with a fork. Flip the sweet potatoes halfway through. Editor's Tip: Scrub the sweet potatoes clean before pricking them with a fork. Cut each sweet potato in half lengthwise with a sharp knife. Use the back of a fork or spatula to gently smash each sweet potato half until it's about 1/2-inch thick. Season the flesh side of each sweet potato with salt and pepper.
2. 2 Add the butter and olive oil to a medium cast-iron skillet and heat over medium-high. Once the butter has melted, add the sweet potatoes flesh side down. Cook without disturbing for four minutes. While the potatoes cook, brush the skin sides with olive oil and season with salt and pepper. Flip each sweet potato over and roast for an additional three minutes. Top each sweet potato half with minced sage and rosemary, then the grated Gruyere. Editor's Tip: Each sweet potato half will do with 1 teaspoon each of the sage and rosemary, and 1 tablespoon of the grated cheese.
3. 3 Transfer the cast-iron skillet to the oven and broil until the edges of the potatoes are crispy and the cheese is bubbly, two to three minutes.
4. 4 Drizzle each sweet potato half with hot honey and serve.

Original Source

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