- Skill Level: Beginner
- Serves: 6
- Start to Finish: less than 4 hours
- Prep: 25 minutes
- Cook: 1 hour 30 minutes
- 220mg Sodium
- 19g Carbs
- 2g Fiber
- 2g Fat
- 1g Saturated Fat
- 6g Sugars
- 5g Protein
- 118mg Calcium
- 1mg Iron
- 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)
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.