Name: Twice Baked Sweet Potatoes with Ricotta Cheese
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 60 min
Yield: 6 servings
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

Directions

Step 1

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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Step 2

Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
Step 3

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.
Step 4

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.
Step 5

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.
Step 6

Bake until heated through, about 30 minutes.

Nutrition Facts

Per Serving:

161 calories; protein 5.5g; carbohydrates 29.9g; fat 2.1g; cholesterol 7mg; sodium 247.4mg. Full Nutrition

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Ingredients

Directions

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