*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.
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.
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!
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!
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.
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.
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.
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.
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.