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Twice-Baked Sweet Potatoes with Ricotta Cheese
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
130 minutes
Twice-baked sweet potatoes stuffed with creamy ricotta and sweet potato blend - a delicious sweet and savory treat!
Ingredients:
  • 3 medium sweet potatoes
  • 1 teaspoon olive oil
  • 2 shallots, finely chopped
  • 0.5 cup fat-free ricotta cheese
  • 1 tablespoon brown sugar
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon ground ginger
  • 0.25 cup grated Parmesan cheese
  • 2.5 tablespoons chopped fresh sage
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and pierce the potatoes with a fork.
  • Bake potatoes in the preheated oven for 1 hour until soft. Allow them to cool for 20 minutes until easy to handle.
  • Once the potatoes have cooled, lower the oven temperature to 350 degrees F (175 degrees C) and grease a large baking sheet.
  • In a small skillet over medium heat, sauté shallots in oil until soft and slightly caramelized, approximately 10 minutes. Take off the heat.
  • Scoop out sweet potato flesh, leaving a thin layer with skins. Blend flesh in a food processor with ricotta, brown sugar, salt, pepper, and ginger until smooth.
  • Transfer the flavorful potato mixture to a bowl and combine it with the savory cooked shallots, rich Parmesan cheese, and aromatic sage. Fill the potato skins with this delicious mixture and place them on the baking sheet as prepared.
  • Bake for about 30 minutes until thoroughly heated.

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