Search thousands of recipes reviewed by home cooks like you.

Twice Baked Sweet Potatoes with Ricotta Cheese

Twice Baked Sweet Potatoes with Ricotta Cheese

  • Prep

    10 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
frank11

frank11

A tasty, savory version of twice baked sweet potatoes.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

Add to list

Directions

  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.
  2. Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
  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.
  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.
  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.
  6. Bake until heated through, about 30 minutes.
  7. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

BJT1968
52

BJT1968

9/26/2008

An alternative to using the potato skins this recipe adapts to a small shallow casserole. I used the rosemary, oregano, thyme herbs and topped with a sprinkling of grated cheese prior to baking. Bake until bubbly on the sides & lightly browned.

CHARI
43

CHARI

12/17/2007

I'm so glad I happened on this recipe tonight. I had exactly 3 sweet potatoes that needed to be used up, so this fit the bill. I omitted the sage altogether since I didn't have any, and tossed in a pinch of poultry seasoning (negligible amount, actually) as I know sage is one of the ingredients. Since I didn't feel like grating the wedge of parmesan cheese, I opted to throw in some feta cheese as a substitution. Besides, if it's this fantastic with the feta, I KNOW it would be awesome with the parm. But, you know what ingredient really makes this recipe? The shallots! They create such a wonderful contrast of flavors. Since the recipe calls for them to be browned, you get little tiny flecks of brown throughout the sweet potato mixture. Exquisite! Thank you so much for posting this recipe!

Molly
43

Molly

11/22/2007

These were so delicious, they were the talk of the table! I used part of a sweet onion instead of shallots, and omitted the sage. Helpful tip: when you go to remove the innards after baking, if you just squeeze gently around the skin, the potato pops right out! No scooping needed ;) Lovely addition to a Light Thanksgiving!

More reviews

Similar recipes

ADVERTISEMENT