Twice-Baked Sweet Potatoes with Ricotta Cheese

Ricotta cheese and sweet potatoes come together to make a tasty, savory version of twice-baked sweet potatoes.



Twice-Baked Sweet Potatoes with Ricotta Cheese
Ingredients
  • 3 medium sweet potatoes, cut in half lengthwise

  • 1 teaspoon olive oil

  • 2 shallots, finely chopped

  • ½ cup fat-free ricotta cheese

  • 1 tablespoon brown sugar

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon ground ginger

  • ¼ cup grated Parmesan cheese

  • 2 ½ tablespoons chopped fresh sage

Instructions

    Directions

    1. Preheat the oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork.

    2. Bake potatoes in the preheated oven until soft, about 1 hour. Remove from the oven and cool until potatoes can be handled, about 20 minutes.

    3. While the potatoes are cooling, reduce the oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.

    4. Heat oil in a small skillet over medium heat. Add shallots; cook and stir until softened and beginning to brown, about 10 minutes. Remove from the heat.

    5. Scoop sweet potato flesh out of each half, leaving a thin amount of flesh with the skins; set skins aside. Place flesh into a blender or food processor and blend until smooth. Add ricotta, brown sugar, salt, pepper, and ginger; blend until smooth.

    6. Transfer potato mixture to a bowl; stir in cooked shallots, Parmesan, and sage. Spoon into potato skins, and place onto the prepared baking sheet.

    7. Bake until heated through, about 30 minutes.

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