Twice Baked Sweet Potatoes with Ricotta Cheese Recipe Reviews - Allrecipes.com (Pg. 8)
Reviewed: Nov. 5, 2007
I made this because I had some sweet potatoes on hand, and I wanted to use some sage we grow in our yard. My husband LOVED it, although I was kind of so-so on it. I found the sage too strong--I would cut back on it. Not that the recipe was difficult, but when you consider the time put into making it, with chopping sage and onion, measuring ingredients, the cleanup of all the pans--in my opinion, it wasn't great enough to make it worth the effort. A plain ol' baked sweet potato tastes just as good, if not better to me! Another note: don't use a blender to make this--doesn't work well. Use a food processor.
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Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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Reviewed: Oct. 11, 2007
I followed the recipe exactly, and these turned out great. They were a good balance of sweetness-- definitely not too sweet like regular peppers. My husband loved them. We will make again!
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Cooking Level: Intermediate

Home Town: Mansfield, Louisiana, USA
Living In: Nacogdoches, Texas, USA

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Reviewed: Oct. 8, 2007
An excellent recipe! I was suprised by the richness of flavor and silky texutre that the ricotta lended to the potatoes without the addition of butter or oil. Great flavors, great recipe. Thanks!
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Cooking Level: Expert

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Reviewed: 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.
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Cooking Level: Beginning

Home Town: Edmond, Oklahoma, USA
Living In: Beaumont, Texas, USA

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