Name: Twice-Baked Sweet Potatoes with Ricotta Cheese
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Sweet potatoes, cut in half lengthwise - 3 medium; Olive oil - 1 teaspoon; Shallots, finely chopped - 2; Fat-free ricotta cheese - ½ cup; Brown sugar - 1 tablespoon; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Ground ginger - ¼ teaspoon; Grated Parmesan cheese - ¼ cup; Chopped fresh sage - 2 ½ tablespoons

Ingredients for - Twice-Baked Sweet Potatoes with Ricotta Cheese

1. Sweet potatoes, cut in half lengthwise 3 medium

2. Olive oil 1 teaspoon

3. Shallots, finely chopped 2

4. Fat-free ricotta cheese ½ cup

5. Brown sugar 1 tablespoon

6. Salt ¼ teaspoon

7. Ground black pepper ¼ teaspoon

8. Ground ginger ¼ teaspoon

9. Grated Parmesan cheese ¼ cup

10. Chopped fresh sage 2 ½ tablespoons

How to cook deliciously - Twice-Baked Sweet Potatoes with Ricotta Cheese

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork.

2 . Stage

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.

3 . Stage

While the potatoes are cooling, reduce the oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.

4 . Stage

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.

5 . Stage

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.

6 . Stage

Transfer potato mixture to a bowl; stir in cooked shallots, Parmesan, and sage. Spoon into potato skins, and place onto the prepared baking sheet.

7 . Stage

Bake until heated through, about 30 minutes.