Twice Baked Sweet Potatoes with Ricotta Cheese

A tasty, savory version of twice baked sweet potatoes.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 40 mins
• Calories: 161 Calories

Ingredients

• 1 tablespoon brown sugar
• 1 teaspoon olive oil
• 2 shallots, finely chopped
• 3 medium sweet potatoes
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.25 cup grated Parmesan cheese
• 0.25 teaspoon ground ginger
• 0.5 cup fat-free ricotta cheese
• 2.5 tablespoons chopped fresh sage

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes.

Step 2

Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.

Step 3

Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.

Step 4

Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender; blend until smooth.

Step 5

Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet.

Step 6

Bake until heated through, about 30 minutes.