Tuesday, March 19, 2013

Twice Baked Sweet Potatoes

I am usually so busy making something new and fun for main dishes that the sides that we have are just thrown together... A side salad most of the time, rice, microwaved veggies, something quick and easy. Josh and I really like sweet potatoes so I thought that this would be a fun recipe to try. While the kids weren't too fond of it, we both really enjoyed this version of a twice baked potato!

Twice Baked Sweet Potatoes
(recipe found on pinterest via shape.com)

3 medium sweet potatoes (2-2 1/2 pounds)
1 tablespoon olive oil
2 shallots, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup fat free ricotta cheese
1/4 teaspoon ground ginger
1 tablespoon brown sugar
1/4 cup finely grated parmesan cheese
2 1/2 tablespoons chopped sage

Heat oven to 400. Pierce potatoes with a fork several times and place on a foil lined baking sheet. Bake until they are soft enough to be pierced easily with a knife, about 1 hour. Remove and let cool for 20 minutes. Meanwhile, heat olive oil in small nonstick pan and add shallots. Cook until soft and just browning, remove and set aside. When cool enough to handle, cut potatoes in half and scoop out insides, leaving about an inch around the edges for stablility. Mix potatos for about 30 seconds until starting to get smooth. Add salt, pepper, ricotta, ginger and brown sugar and mix until smooth. Stir in parmesan, sage and shallots. Spoon mixture into potato shells. Set oven at 350. Sprinkle each potato half with parmesan and bake for 30 minutes or until heated through.

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