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Twice Baked Sweet Potates

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A delectable sweet potato dish perfect for the holidays!

Preparation Time 10 min | Cooking Time 1 min | 6 servings

Ingredients

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

Steps

Preheat oven to 400°F (200°C). Pierce potatoes with a fork and bake about 1 hour, until soft. Remove potatoes from oven and cool until they can be handled, about 20 minutes.
Reduce oven temperature to 350°F (175°C). Grease a large baking sheet.
While potatoes are cooling, place olive oil in small skillet over medium heat. Add shallots and cook, stirring until softened and beginning to brown, about 10 minutes. Set aside.
When potatoes are down cooling cut them 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 for about 30 minutes or until heated through.