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Twice-Baked Sweet Potatoes with Ricotta

Twice-Baked Sweet Potatoes with Ricotta

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

  1. Heat oven to 400 degrees 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.
  6. Set oven temperature to 350 degrees F. Sprinkle each potato half with a little Parmesan cheese and sage leaves if desired, and bake until heated through, about 30 minutes.

Make Ahead Tip

  • Complete steps 1 through 5 the day before, then place potato halves in airtight container and store in refrigerator. Bring to room temperature before baking, or add 10 minutes to the final cooking time.

Nutrition Information

Per serving: 220 kcal cal., 2 g fat (1 g sat. fat), 220 mg sodium, 2 g fiber, 6 g sugar, 5 g pro., 118 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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