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How to Make Twice-Baked Sweet Potatoes with Ricotta Cheese - A Step-by-Step Guide

If you’re a fan of sweet potatoes and cheese, then this recipe for Twice-Baked Sweet Potatoes with Ricotta Cheese is sure to become a new favorite. It takes the classic twice-baked potato and gives it a delicious and satisfying twist by incorporating creamy ricotta cheese and flavorful seasonings.

Sweet potatoes are a versatile and nutritious ingredient that can be used in a variety of dishes, from casseroles to soups to baked goods. They are high in fiber, vitamins, and minerals, maki...

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Ingredients

  • 3 medium sweet potatoes, cut in half lengthwise
  • 1 teaspoon olive oil
  • 2 shallots, finely chopped
  • ½ cup fat-free ricotta cheese
  • 1 tablespoon brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground ginger
  • ¼ cup grated Parmesan cheese
  • 2 ½ tablespoons chopped fresh sage

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 30 mins
  • Additional Time: 20 mins
  • Total Time: 2 hrs 10 mins
  • Servings: 6
  • Yield: 6 stuffed potato halves

  • Preheat the oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork.
  • Bake potatoes in the preheated oven until soft, about 1 hour. Remove from the oven and cool until potatoes can be handled, about 20 minutes.
  • While the potatoes are cooling, reduce the oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
  • Heat oil in a small skillet over medium heat. Add shallots; cook and stir until softened and beginning to brown, about 10 minutes. Remove from the heat.
  • Scoop sweet potato flesh out of each half, leaving a thin amount of flesh with the skins; set skins aside. Place flesh into a blender or food processor and blend until smooth. Add ricotta, brown sugar, salt, pepper, and ginger; blend until smooth.
  • Transfer potato mixture to a bowl; stir in cooked shallots, Parmesan, and sage. Spoon into potato skins, and place onto the prepared baking sheet.
  • Bake until heated through, about 30 minutes.

    • Nutrition

    161 cal.

    • Total Fat: 2g
    • Saturated Fat: 1g
    • Cholesterol: 7mg
    • Sodium: 247mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 4g
    • Total Sugars: 8g
    • Protein: 6g
    • Vitamin C: 4mg
    • Calcium: 94mg
    • Iron: 1mg
    • Potassium: 452mg

    Categories

    Appetizer recipes
    Side recipes
    Vegetarian recipes
    Comfort food recipes
    Holiday recipes