Preheat oven to 350 degrees. Place potatoes on a baking pan and bake for 45 minutes or until fork tender. Let cool until cool enough to handle.
Halve sweet potatoes completely and scoop out flesh into a large bowl. Add butter and salt and pepper to taste. Beat until completely smooth. Fold in 1 cup gruyere and 1 tsp rosemary. Spoon mixture back into sweet potato shells and place on a baking pan. Sprinkle with remaining 1 cup grated gruyere and place back in the oven for 5 minutes to melt. Serve topped with additional chopped rosemary, cherries, and pecans.
Keyword holiday sides, stuffed potatoes, thanksgiving side dishes, yams