Twice-Baked Sweet Potatoes with Ricotta Cheese

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 potatoes and ricotta cheese.

Preparation Time
20 mins
Cooking Time
1 hr 30 mins
Total Time
1 hr 50 mins
Calories
161 Calories

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.
Twice-Baked Sweet Potatoes with Ricotta Cheese
Twice-Baked Sweet Potatoes with Ricotta Cheese
Twice-Baked Sweet Potatoes with Ricotta Cheese
Twice-Baked Sweet Potatoes with Ricotta Cheese

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

Categories

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