Twice-Baked Sweet Potatoes with Ricotta Cheese


Ricotta cheese and sweet potatoes come together to make a tasty, savory version of twice-baked sweet potatoes.

Prep Time:
20 mins
Cook Time:
1 hrs 30 mins
Additional Time:
20 mins
Total Time:
2 hrs 10 mins
6 stuffed potato halves


  • 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


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

  2. 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.

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

  4. 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.

  5. 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.

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

  7. Bake until heated through, about 30 minutes.

Nutrition Facts (per serving)

161 Calories
2g Fat
30g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 161
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 7mg 2%
Sodium 247mg 11%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 13%
Total Sugars 8g
Protein 6g
Vitamin C 4mg 21%
Calcium 94mg 7%
Iron 1mg 6%
Potassium 452mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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