Ricotta cheese and sweet potatoes come together to make a tasty, savory version of twice-baked sweet potatoes.
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
Preheat the oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork.
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.
While the potatoes are cooling, reduce the oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
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.
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.
Transfer potato mixture to a bowl; stir in cooked shallots, Parmesan, and sage. Spoon into potato skins, and place onto the prepared baking sheet.
Bake until heated through, about 30 minutes.