Description
A tasty, savory version of twice baked sweet potatoes.
Ingredients
- 3 medium sweet potatoes
- 1 teaspoon olive oil
- 2 shallots, finely chopped
- ½ cup fat-free ricotta cheese
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground ginger
- 1 tablespoon brown sugar
- ¼ cup grated Parmesan cheese
- 2 ½ tablespoons chopped fresh sage
Instructions
- 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.
- Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
- 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.
- 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.
- 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.
- Bake until heated through
- about 30 minutes.
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 6