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