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Twice Baked Sweet Potatoes with Ricotta Cheese
February 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.