- 4 medium sweet potatoes/garnet yams
- 2tablespoon olive oil
- 6tablespoons unsalted buttermelted
- 4 garlic clovesminced
- 1TBS EACH finely chopped fresh parsley, fresh chives (or 1 tsp. EACH dried)
- 1tsp EACH finely chopped fresh rosemary, fresh thyme(or heaping 1/4 tsp EACH dried)
- 1/2tsp EACH paprika, salt
- 1/4teaspoon pepper
- pinch ground nutmeg
- 8ounces regular or smoked Gouda cheesethinly sliced
- sour cream
- Herb Goat Cheese
- green onions
Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
Wash and dry potatoes. Make a series of 1/8-inch slices along the top of each potato, stopping 1/2 inch from the bottom so you don’t slice all the way through the potatoes.
Stir together all of the Herb Butter ingredients. Brush the potatoes all over (including the bottoms), and in between the slices with HALF of the Butter. You don’t have to be too thorough in between the slices at this point.
Bake sweet potatoes on prepared baking sheet for 40 minutes then remove from oven. Reheat butter if necessary then brush all of the remaining Butter all over sweet potatoes, including in between slices.
Return to oven and bake another 10-20 minutes OR until the center potato slices are very tender. Brush sweet potatoes with any of the butter that has accumulated at the bottom of the pan. Season with additional salt and pepper to taste. Serve with Sour Cream or Herb Goat Cheese or see Gouda option below.
Optional: When potatoes are fully cooked, remove from oven and distribute Gouda evenly in between every few potato slices. Return potatoes to oven and cook just until cheese is melted, 3-5 minutes more.