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Twice Baked Sweet Potatoes with Ricotta Cheese


"A tasty, savory version of twice baked sweet potatoes."
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2 h servings 161 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 87
  1. 121 Ratings

Most helpful positive review

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...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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...

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...

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 ...

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 us...

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 r...

I made these for Thanksgiving and a few times since then. They are a nice change from the traditional sweet potato casserole. I still made a few adjustments to make them a little more Italian ...

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.

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, bu...

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