Ricotta-Stuffed Twice-Baked Sweet Potatoes

Name: Ricotta-Stuffed Twice-Baked Sweet Potatoes
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.25 tsp Black Pepper; 1 tbsp Brown Sugar; 2.5 tbsp Fresh Thyme; 0.25 tsp Ginger Ale; 0.25 cup Grated Parmesan Cheese; 1 tsp Olive Oil; 0.5 cup Ricotta Cheese; 0.25 tsp Salt; 2 whole Shallot; 3 whole Sweet Potato

Side Dish 🥗Dinner 🍽️Lunch 🥪 American Low-Carb Gluten-Free Vegetarian 🥦Halal 🕌Kosher ✡️Pescatarian 🐟

Ricotta-Stuffed Twice-Baked Sweet Potatoes deliver a creamy, fluffy interior with gentle sweetness from the tubers and a nutty edge from Parmesan. Browned shallots and fresh sage add aromatic depth, while a hint of ginger and brown sugar rounds each bite. Serve this comforting side for fall dinners, holiday spreads, or any meal that calls for something warm and richly flavored.

Prep20 mins
Cook1 hr 30 mins
Serves6
DifficultyMedium

1

Preheat the oven to 400 degrees F (200 degrees C). Prick the potatoes with a fork.
2

Bake the potatoes in the preheated oven until tender, about 1 hour. Take them out of the oven and let them cool until they are easy to handle, about 20 minutes.
3

While the potatoes cool, lower the oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
4

Heat the oil in a small skillet over medium heat. Add the shallots; cook and stir until softened and starting to brown, about 10 minutes. Remove from the heat.
5

Scoop the sweet potato flesh from each half, leaving a thin layer of flesh inside the skins; set the skins aside. Put the flesh in a blender or food processor and process until smooth. Add the ricotta, brown sugar, salt, pepper, and ginger; blend until smooth.
6

Move the potato mixture to a bowl; stir in the cooked shallots, Parmesan, and sage. Spoon the mixture into the potato skins and set them on the prepared baking sheet.
7

Bake until warmed through, about 30 minutes.