Recipes Side Dish Vegetables Sweet Potatoes Twice-Baked Sweet Potatoes with Ricotta Cheese 4.3 (141) 102 Reviews 12 Photos Ricotta cheese and sweet potatoes come together to make a tasty, savory version of twice-baked sweet potatoes. Submitted by frank11 Updated on March 19, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 12 12 12 12 Prep Time: 20 mins Cook Time: 1 hr 30 mins Additional Time: 20 mins Total Time: 2 hrs 10 mins Servings: 6 Yield: 6 stuffed potato halves Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 3 medium sweet potatoes, cut in half lengthwise 1 teaspoon olive oil 2 shallots, finely chopped ½ cup fat-free ricotta cheese 1 tablespoon brown sugar ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon ground ginger ¼ cup grated Parmesan cheese 2 ½ tablespoons chopped fresh sage Directions Preheat the oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork. 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. While the potatoes are cooling, reduce the oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet. 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. 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. Transfer potato mixture to a bowl; stir in cooked shallots, Parmesan, and sage. Spoon into potato skins, and place onto the prepared baking sheet. Bake until heated through, about 30 minutes. I Made It Print 141 home cooks made it! Nutrition Facts (per serving) 161 Calories 2g Fat 30g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 161 % Daily Value * Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 7mg 2% Sodium 247mg 11% Total Carbohydrate 30g 11% Dietary Fiber 4g 13% Total Sugars 8g Protein 6g 11% Vitamin C 4mg 5% Calcium 94mg 7% Iron 1mg 6% Potassium 452mg 10% * 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.