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Twice Baked Sweet Potatoes with Ricotta Cheese

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

Ingredients :

• 3 medium sweet potatoes
• 1 teaspoon olive oil
• 2 shallots, finely chopped
• 1/2 cup fat-free ricotta cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon brown sugar
• 1/4 cup grated Parmesan cheese
• 2 1/2 tablespoons chopped fresh sage

Instructions :

Prep : 10M	Cook : 6M	Ready in : 2H

• 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.
• Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
• 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.
• 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.
• 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.
• Bake until heated through, about 30 minutes.

Notes :

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