twice baked sweet potatoes with ricotta cheese

Ingredients

• Servings: 6
• 3 medium sweet potatoes
• 1 teaspoon olive oil
• 2 shallots, finely chopped
• 1/2 cup fat-free ricotta cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon brown sugar
• 1/4 cup grated parmesan cheese
• 2 1/2 tablespoons chopped fresh sage

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• 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.
• reduce oven temperature to 350 degrees f (175 degrees c). grease a large baking sheet.
• 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.
• 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.
• 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.
• bake until heated through, about 30 minutes.