Twice-Baked Sweet Potatoes with Ricotta Cheese

Ingredients

• 3 medium sweet potatoes , cut in half lengthwise
• 1 teaspoon olive oil
• 2 shallots , finely chopped
• 0.5 cups fat-free ricotta cheese
• 1 tablespoon brown sugar
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons ground ginger
• 0.25 cups grated Parmesan cheese
• 2.5 tablespoons chopped fresh sage

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork.

2. 2

   Bake potatoes in the preheated oven until soft, about 1 hour. Remove from the oven and cool until potatoes can be handled, about 20 minutes.

3. 3

   While the potatoes are cooling, reduce the oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.

4. 4

   Heat oil in a small skillet over medium heat. Add shallots; cook and stir until softened and beginning to brown, about 10 minutes. Remove from the heat.

5. 5

   Scoop sweet potato flesh out of each half, leaving a thin amount of flesh with the skins; set skins aside. Place flesh into a blender or food processor and blend until smooth. Add ricotta, brown sugar, salt, pepper, and ginger; blend until smooth.

6. 6

   Transfer potato mixture to a bowl; stir in cooked shallots, Parmesan, and sage. Spoon into potato skins, and place onto the prepared baking sheet.

7. 7

   Bake until heated through, about 30 minutes.