Twice Baked Sweet Potatoes with Ricotta Cheese

A tasty, savory version of twice baked sweet potatoes.

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.

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.

Per Serving: 161 calories; protein 5.5g; carbohydrates 29.9g; fat 2.1g; cholesterol 7mg; sodium 247.4mg.

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