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These Twice Baked Sweet Potatoes were a delicious side dish at dinner, and a wonderful lunch the next day accompanied by a simple green salad.


twice baked sweet potatoes with ricotta cheese

3 sweet potatoes

1 teaspoon olive oil

2 shallots, finely chopped

1/2 cup ricotta cheese

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground ginger

1 tablespoon brown sugar

1/4 cup grated parmesan cheese

1/2 teaspoon dried sage

chopped fresh chives for garnish

Heat oven to 400F. Pierce the potatoes with a fork and bake on a baking sheet until soft, about 1 hour. Let potatoes cool until they can be handled, about 20 minutes.

Meanwhile, heat oil in a small skillet over medium heat. Cook shallots, stirring, until softened and beginning to brown, about 10 minutes.

Reduce oven temperature to 350F. Grease a large baking sheet.

Cut potatoes in half lengthwise and scoop pulp into a bowl, leaving a thin shell. Set shells aside. Mash pulp with a potato masher until smooth. Add ricotta, salt, pepper, ginger and sugar, mashing until smooth. Stir in shallots, sage and parmesan.

Spoon mixture into potato skins. Put potatoes onto prepared baking sheet. Bake until heated through, about 30 minutes.


Recipe adapted from allrecipes, January 2016