Twice Baked Sweet Potatoes with Ricotta Cheese Recipe - Allrecipes.com
Twice Baked Sweet Potatoes with Ricotta Cheese Recipe
  • READY IN 2 hr

Twice Baked Sweet Potatoes with Ricotta Cheese

Recipe by  

"A tasty, savory version of twice baked sweet potatoes."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes.
  2. Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
  3. Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.
  4. Cut potatoes 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.
  5. 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.
  6. Bake until heated through, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2008

An alternative to using the potato skins this recipe adapts to a small shallow casserole. I used the rosemary, oregano, thyme herbs and topped with a sprinkling of grated cheese prior to baking. Bake until bubbly on the sides & lightly browned.

 
Most Helpful Critical Review
Nov 09, 2011

These were just OK to us. Don't think that I will probably make again.

 

103 Ratings

Dec 17, 2007

I'm so glad I happened on this recipe tonight. I had exactly 3 sweet potatoes that needed to be used up, so this fit the bill. I omitted the sage altogether since I didn't have any, and tossed in a pinch of poultry seasoning (negligible amount, actually) as I know sage is one of the ingredients. Since I didn't feel like grating the wedge of parmesan cheese, I opted to throw in some feta cheese as a substitution. Besides, if it's this fantastic with the feta, I KNOW it would be awesome with the parm. But, you know what ingredient really makes this recipe? The shallots! They create such a wonderful contrast of flavors. Since the recipe calls for them to be browned, you get little tiny flecks of brown throughout the sweet potato mixture. Exquisite! Thank you so much for posting this recipe!

 
Nov 22, 2007

These were so delicious, they were the talk of the table! I used part of a sweet onion instead of shallots, and omitted the sage. Helpful tip: when you go to remove the innards after baking, if you just squeeze gently around the skin, the potato pops right out! No scooping needed ;) Lovely addition to a Light Thanksgiving!

 
Jul 19, 2007

This recipe was very good. We are not huge sweet potato fans, so this recipe was perfect because the ricotta and the onions toned down the sweet potato flavor quite a bit. We added bacon, and used a sweet onion rather than shallot and it turned out wonderfully.

 
Feb 24, 2008

WOW! What a standout recipe. I made this for dinner Friday night, and it was so good that I changed my dinner party menu for the next might just so I could include this dish. I followed the recipe exactly, except that I sauteed the sage with the shallots. Even my husband who doesn't like sweet potatoes ate them (though admittedly, he's not raving the way I am, but he liked them well enough). Really terrific.

 
Nov 23, 2009

Wonderful flavor. Made it in a casserole instead of twice baking the skins. The only change I made was to use garlic and finely minced onion instead of the shallots.

 
Apr 26, 2008

Very good! Parmesan cheese is a must have in this dish. I didn't add any sugar.

 

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Nutrition

  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 247 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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