Ricotta-Infused Twice-Baked Sweet Potatoes

Recipe Collection: Dinner

Ricotta-Infused Twice-Baked Sweet Potatoes transform your meal with a vegetarian American dish that beautifully marries the sweetness of sweet potatoes with the rich texture of ricotta cheese. Enhanced with aromatic sage and shallots, this dish is perfect for any occasion, whether as a side or a main attraction. The flavor profile is a harmonious blend of sweet and savory, making it versatile for pairing with salads, grilled meats, or as a standalone dish.

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Overview

This delightful dish combines the natural sweetness of baked sweet potatoes with the creamy texture of ricotta cheese, enhanced by the aromatic flavors of sage and shallots. Perfect as a side dish for any meal, these twice-baked sweet potatoes are both comforting and elegant.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

American

Serving Size: 6

Cooking Time: 130 minutes

Ingredients

• 3 Medium sweet potatoes, sliced
• 1 Teaspoon (tsp) olive oil
• 2 Whole shallots, minced
• 0.5 Cups fat-free ricotta cheese
• 1 Tablespoon (tbsp) brown sugar
• 0.25 Teaspoon (tsp) salt
• 0.25 Teaspoon (tsp) black pepper, ground
• 0.25 Teaspoon (tsp) ginger, ground
• 0.25 Cups Parmesan cheese, grated
• 2.5 Tablespoons (tbsp) fresh sage, minced

Steps

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

Enjoy these savory, creamy, and aromatic twice-baked sweet potatoes as a delicious side dish!