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.
Ingredients
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3 medium sweet potatoes, cut in half lengthwise
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1 teaspoon olive oil
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2 shallots, finely chopped
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½ cup fat-free ricotta cheese
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1 tablespoon brown sugar
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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¼ teaspoon ground ginger
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¼ cup grated Parmesan cheese
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2 ½ tablespoons chopped fresh sage
Instructions
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Preheat the oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork.
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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.
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While the potatoes are cooling, reduce the oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
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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.
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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.
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Transfer potato mixture to a bowl; stir in cooked shallots, Parmesan, and sage. Spoon into potato skins, and place onto the prepared baking sheet.
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Bake until heated through, about 30 minutes.
Directions
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