For a richer flavor, use whole milk ricotta cheese. Add a pinch of red pepper flakes to the shallots while cooking for a subtle heat. If you don't have fresh sage, 1 teaspoon of dried sage can be substituted. But fresh sage gives the best flavor. To make ahead, prepare the filled sweet potatoes and refrigerate them until ready to bake. Add about 10 minutes to the baking time if baking from cold.
Twice-Baked Sweet Potatoes with Ricotta Cheese
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PREP TIME20 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME2 hrs 10 mins
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SERVING6 People
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VIEWS425
Transform humble sweet potatoes into a sophisticated side dish! These twice-baked delights are filled with a creamy, savory ricotta mixture, accented by sweet and herbaceous notes. A perfect balance of flavors and textures in every bite.
Ingridients
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Nutrition
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Carbohydrate30 g
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Cholesterol7 mg
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Fiber4 g
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Protein6 g
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Saturated Fat1 g
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Sodium247 mg
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Sugar8 g
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Fat2 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 400 degrees F (200 degrees C). Pierce each sweet potato several times with a fork. (5 minutes)
02 Step
Recipe View Bake the sweet potatoes directly on the oven rack until they are soft when pierced with a fork, about 1 hour. Remove from the oven and let cool enough to handle, around 20 minutes.
03 Step
Recipe View Reduce the oven temperature to 350 degrees F (175 degrees C). Lightly grease a large baking sheet. (5 minutes)
04 Step
Recipe View While the potatoes are cooling, heat olive oil in a small skillet over medium heat. Add the finely chopped shallots and cook, stirring occasionally, until softened and beginning to caramelize, approximately 8-10 minutes. Remove from heat.
05 Step
Recipe View Carefully cut each sweet potato in half lengthwise. Scoop out the flesh, leaving a thin border of potato attached to the skin to maintain its shape. Place the scooped-out flesh into a blender or food processor. Blend until completely smooth. Add the ricotta cheese, brown sugar, salt, pepper, and ground ginger to the sweet potato puree. Blend again until the mixture is smooth and creamy. (10 minutes)
06 Step
Recipe View Transfer the sweet potato mixture to a mixing bowl. Stir in the cooked shallots, grated Parmesan cheese, and chopped fresh sage until evenly combined. Spoon the mixture back into the reserved sweet potato skins, mounding slightly. Place the filled potatoes onto the prepared baking sheet. (10 minutes)
07 Step
Recipe View Bake in the preheated oven until heated through and the tops are lightly golden brown, about 25-30 minutes. Serve warm. (30 minutes)
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Anne Boyle
Jun 9, 2025I added a little bit of nutmeg to the sweet potato mixture and it was a great addition!
Hildegard Kunze
Jun 25, 2024These were a hit at our Thanksgiving dinner! Everyone loved the flavor combination.
Rick Krajcik
Feb 10, 2024Next time I will try adding some roasted garlic to the shallots for even more flavor.
Reta Dare
Sep 19, 2023I found that the baking time was a little longer for me, but it was worth the wait! The potatoes were perfectly cooked.
Mariano Cruickshank
Dec 20, 2022This recipe was amazing! The ricotta cheese made the sweet potatoes so creamy and delicious. I will definitely make this again.