Twice-Baked Sweet Potatoes with Ricotta
Twice-Baked Sweet Potatoes with Ricotta

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 6
  • Start to Finish: less than 4 hours
  • Prep: 25 minutes
  • Cook: 1 hour 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 114kcal
  • 220mg Sodium
  • 19g Carbs
  • 2g Fiber
  • 2g Fat
  • 1g Saturated Fat
  • 6g Sugars
  • 5g Protein
  • 118mg Calcium
  • 1mg Iron
114kcal220mg 19g2g2g 6g5g1g
With no marshmallows in sight, these potatoes are still sweet and creamy, thanks to ricotta and brown sugar. These baked potatoes with ricotta provides 20 percent of the calcium you need each day.

Ingredients:

  • 3 medium sweet potatoes (2 to 2 1/2 pounds)
  • 1 teaspoon olive oil
  • 2 shallots, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup fat-free ricotta cheese
  • 1/4 teaspoon ground ginger
  • 1 tablespoon brown sugar
  • 1/4 cup freshly grated Parmesan cheese (plus more for garnish)
  • 2 1/2 tablespoons chopped fresh sage leaves (plus more for garnish)

Directions:

Directions

1. Heat oven to 400°F. Pierce potatoes with a fork several times and place on a foil-lined baking sheet. Bake until they're soft when pierced with a knife, about 1 hour.
2. Remove and let cool about 20 minutes. Meanwhile, heat olive oil in a small nonstick skillet and add shallots. Cook until soft and just browning. Transfer to a bowl and set aside.
3. When cool enough to handle, cut potatoes in half, lengthwise. Use a spoon or melon baller to scoop out the flesh, leaving inch around the skin edges for stability.
4. Put all potato flesh into the bowl of a food processor or a blender and process until just smooth, about 20 seconds. (If using a blender, stop occasionally to scrape down the sides.) Add salt, pepper, ricotta, ginger, and brown sugar, and puree until smooth.
5. With a spoon, stir in Parmesan cheese, sage, and cooked shallots. Spoon puree into potato shells, or put the mixture into a large zipper-style plastic bag. Cut off a corner of the bag and gently squeeze mixture into shells. (see Notes)
6. Set oven temperature to 350°F. Sprinkle each potato half with a little Parmesan cheese and sage leaves if desired, and bake until heated through, about 30 minutes.

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