A tasty, savory version of twice baked sweet potatoes.

Recipe Summary

prep:
10 mins
cook:
1 hr 30 mins
additional:
20 mins
total:
2 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

161 calories; protein 5.5g 11% DV; carbohydrates 29.9g 10% DV; fat 2.1g 3% DV; cholesterol 7mg 2% DV; sodium 247.4mg 10% DV. Full Nutrition
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Reviews (98)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/26/2008
An alternative to using the potato skins this recipe adapts to a small shallow casserole. I used the rosemary oregano thyme herbs and topped with a sprinkling of grated cheese prior to baking. Bake until bubbly on the sides & lightly browned. Read More
(58)

Most helpful critical review

Rating: 3 stars
11/09/2011
These were just OK to us. Don't think that I will probably make again. Read More
(4)
137 Ratings
  • 5 star values: 75
  • 4 star values: 34
  • 3 star values: 19
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
09/26/2008
An alternative to using the potato skins this recipe adapts to a small shallow casserole. I used the rosemary oregano thyme herbs and topped with a sprinkling of grated cheese prior to baking. Bake until bubbly on the sides & lightly browned. Read More
(58)
Rating: 5 stars
12/17/2007
I'm so glad I happened on this recipe tonight. I had exactly 3 sweet potatoes that needed to be used up so this fit the bill. I omitted the sage altogether since I didn't have any and tossed in a pinch of poultry seasoning (negligible amount actually) as I know sage is one of the ingredients. Since I didn't feel like grating the wedge of parmesan cheese I opted to throw in some feta cheese as a substitution. Besides if it's this fantastic with the feta I KNOW it would be awesome with the parm. But you know what ingredient really makes this recipe? The shallots! They create such a wonderful contrast of flavors. Since the recipe calls for them to be browned you get little tiny flecks of brown throughout the sweet potato mixture. Exquisite! Thank you so much for posting this recipe! Read More
(52)
Rating: 5 stars
11/22/2007
These were so delicious, they were the talk of the table! I used part of a sweet onion instead of shallots, and omitted the sage. Helpful tip: when you go to remove the innards after baking, if you just squeeze gently around the skin, the potato pops right out! No scooping needed ;) Lovely addition to a Light Thanksgiving! Read More
(52)
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Rating: 5 stars
07/19/2007
This recipe was very good. We are not huge sweet potato fans, so this recipe was perfect because the ricotta and the onions toned down the sweet potato flavor quite a bit. We added bacon, and used a sweet onion rather than shallot and it turned out wonderfully. Read More
(24)
Rating: 5 stars
02/24/2008
WOW! What a standout recipe. I made this for dinner Friday night and it was so good that I changed my dinner party menu for the next might just so I could include this dish. I followed the recipe exactly except that I sauteed the sage with the shallots. Even my husband who doesn't like sweet potatoes ate them (though admittedly he's not raving the way I am but he liked them well enough). Really terrific. Read More
(17)
Rating: 4 stars
02/25/2008
I made these for Thanksgiving and a few times since then. They are a nice change from the traditional sweet potato casserole. I still made a few adjustments to make them a little more Italian to complement the ricotta and parmesan. Instead of the sage ginger and brown sugar I added oregano thyme and rosemary. My husband loved them and he's not a big fan of sweet potatoes. Read More
(15)
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Rating: 5 stars
11/23/2009
Wonderful flavor. Made it in a casserole instead of twice baking the skins. The only change I made was to use garlic and finely minced onion instead of the shallots. Read More
(14)
Rating: 5 stars
11/21/2008
I have been making this every dish for every christmas eve dinner for about 5 yrs now. I plan to bring it this year for Thanksgiving. Nobody in my family including myself likes sweet potatoe, but when I make this no one can get enough...I highly recommend this dish for anyone who does not really like sweet potatoes but are willing to try them. Read More
(14)
Rating: 4 stars
01/03/2008
I needed a side for grilled steaks and had sweet potatoes leftover from the holidays, so this recipe looked perfect! I didn't have ricotta so I used feta instead. I didn't have any fresh sage, so I used ground sage at a lower measure. I also substituted fresh chives for shallots because we grow them at home. I combined everything in the blender (food processor would be best if you have one), instead of browning up the onions and dirtying more pans. Read More
(14)
Rating: 3 stars
11/09/2011
These were just OK to us. Don't think that I will probably make again. Read More
(4)
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