Reviewed: Nov. 3, 2009

These sweet potatoes came out excellent! I have been looking for a dish to bring to thanksgiving and this just might be it! I left out the sage but followed the rest of the recipe. The shallots add a great taste to the sweetness of the sweet potatoes and brown sugar. Also this dish is somewhat healthy for you. I will be making this one again soon!

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gone2thebeach

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Reviewed: Oct. 4, 2009

My husband thought this dish was delicious! I am giving it a 4 just because I thought that the sage overpowered every other flavor of the dish. Next time I make this, I will leave out the sage and maybe substitute it, or not. It seems like it would be just as good without the herb-y flavor.

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Rebekah

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA

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Reviewed: Aug. 26, 2009

This is flavorful and a good diversion from classic sweet potato casserole. Use a light touch with the sage, though. I thought it tended to overwhelm the rest of the flavors. I'm not sure if we will try it again, but if I do I will be sure to omit the sage.

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Renae Sattazahn

Cooking Level: Intermediate

Home Town: Branson, Missouri, USA

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Reviewed: Jul. 24, 2009

This is a delicious healthful alternative to marshmallow-topped sweet potato pie. I could not salvage the skins, so just served it out of a casserole dish. The recipe is very sweet- we weren't in the mood for dessert after dinner because we felt like we got our sweet fix already.

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ChefMom

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Reviewed: Jul. 22, 2009

Amazing recipe; I believe I added more parmesan than was called for, and I used fresh sage from my garden. Instead of putting the mixture back into the skins, I used four individual-sized casseroles and topped each one with extra parmesan. Wonderful! :D

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Gaelicwolf

Cooking Level: Intermediate

Living In: Winchester, Tennessee, USA

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Reviewed: Jun. 30, 2009

These are excellent! I don't much like the marshmellow recipes... too sweet. I didn't have fresh sage but used some rubbed sage and it came out great. Everyone loved them.

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Emily H

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Reviewed: Jun. 11, 2009

This is a fabulous recipe! The ginger gives it a very special flavor. I have to admit that I love the marshmallow sweet potato recipes, but those have their own time and place. This was much better for a weeknight dinner. I didn't have sage so I used basil, and that tasted great, but I will definitely try again with sage.

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Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: May 18, 2009

I followed the recipe to the letter and it was great. I love the sage, it gives such a nice and unexpected flavor. I love sweet potatoes and this was a nice variation to a regualr spud!

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Candice Fillingim

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Reviewed: May 11, 2009

I made this as a side dish for grilled pork tenderloin. It was a hit! I did not alter the recipe. Great flavor and so easy to make.

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Jaime Allison

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 21, 2009

I made these a while back on Thanksgiving and for me they out-shone the bird! I added bacon to half the mixture and quartered the skins into "bite size" pieces before spooning the mixture on top. They plated beautifully and were extremely well recieved. We plan to make them a tradition!

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asia5683

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

I made these twice and wowed the people I was cooking for each time. The ricotta creates such a lovely texture of the mashed sweet potatoes. Putting it back into the skins to cook is cute, but it would also work just fine to put it in a casserole dish.

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Rachel Hundley

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: New York, New York, USA

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Reviewed: Jan. 23, 2009

this was 'ok'. i ate it and it was fine, but it was definatly too much work to make again. ill make sweet potato fries any day over this.

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Tinabanana

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Reviewed: Jan. 13, 2009

I made this for Christmas dinner and it was to die for! I used some finely chopped onion and garlic instead of the shallots, and didn't have the sage on hand. Even without the sage they were wonderful! I grated some Parmesan cheese on each and put them under the broiler for a bit at the end. Yum!

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Meli

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jan. 4, 2009

We try to use sweet potatoes as much as possible as their nutritional value far exceeds the traditional potato. While this does take some time to prepare, the taste was worth the effort.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Jan. 1, 2009

I made this for Thanksgiving-everyone loved it! I've never been a big fan of the marshmallow sweet potato recipe-this was great b/c it wasn't so sweet.

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paula

Cooking Level: Intermediate

Living In: Springfield, Illinois, USA

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Reviewed: Nov. 21, 2008

I have been making this every dish for every christmas eve dinner for about 5 yrs now. I plan to bring it this year for Thanksgiving. Nobody in my family including myself likes sweet potatoe, but when I make this no one can get enough...I highly recommend this dish for anyone who does not really like sweet potatoes but are willing to try them.

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morgan

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Reviewed: Nov. 17, 2008

Yum! New favorite way to make sweet potatoes.

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VeggieLovinHippie

Cooking Level: Intermediate

Home Town: Dartmouth, Nova Scotia, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: Oct. 20, 2008

Overall, very good! I'm not a fan of sage so I substituted a pinch of dried rosemary for that and did not add the sugar. The one hour first baking time yielded an oversoft potato (which I imagine could vary from the water content of one sweet potato to another)but the stuffing really makes this recipe stand out. Plan to make a large batch at one time then vacuum seal and freeze the extras to expedite future meals.

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Emily Tisdale

Cooking Level: Expert

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Reviewed: Oct. 16, 2008

I thoroughly enjoyed this recipe.

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kristincooks

Cooking Level: Intermediate

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Reviewed: 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.

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BJT1968

Cooking Level: Intermediate

Home Town: Grandview, Missouri, USA

Living In: Florence, South Carolina, USA

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Twice Baked Sweet Potatoes with Ricotta Cheese

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