Twice-Baked Sweet Potatoes with Ricotta Cheese

These ricotta sweet potatoes are the perfect blend of sweet and savory, baked twice and filled with blended sweet potato flesh and ricotta cheese.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 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

Bake until heated through, about 30 minutes.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Step 7

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