Twice Baked Sweet Potatoes with Ricotta

    2 hours

    A very, very tasty recipe for baked sweet potatoes filled with soft creamy mash. It takes a little effort but they are well worth it.

    5 people made this

    Serves: 6 

    • 3 medium sweet potatoes
    • 1 teaspoon olive oil
    • 2 shallots, finely chopped
    • 125g ricotta cheese
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon ground ginger
    • 1 tablespoon brown sugar, or to taste
    • 20g grated Parmesan cheese
    • 2 1/2 tablespoons chopped fresh sage

    Preparation:10min  ›  Cook:1hour30min  ›  Extra time:20min cooling  ›  Ready in:2hours 

    1. Preheat oven to 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.
    2. Reduce oven temperature to 180 degrees C. Grease a large baking tray.
    3. Meanwhile, place olive oil in small pan over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.
    4. 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.
    5. Return potato mixture to a bowl; stir in shallots, Parmesan cheese and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking tray.
    6. Bake until heated through, about 30 minutes.

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    Reviews in English (93)


    An alternative to using the potato skins this recipe adapts to a small shallow casserole. I used the rosemary, oregano, thyme herbs and topped with a sprinkling of grated cheese prior to baking. Bake until bubbly on the sides & lightly browned.  -  26 Sep 2008  (Review from Allrecipes USA and Canada)


    I'm so glad I happened on this recipe tonight. I had exactly 3 sweet potatoes that needed to be used up, so this fit the bill. I omitted the sage altogether since I didn't have any, and tossed in a pinch of poultry seasoning (negligible amount, actually) as I know sage is one of the ingredients. Since I didn't feel like grating the wedge of parmesan cheese, I opted to throw in some feta cheese as a substitution. Besides, if it's this fantastic with the feta, I KNOW it would be awesome with the parm. But, you know what ingredient really makes this recipe? The shallots! They create such a wonderful contrast of flavors. Since the recipe calls for them to be browned, you get little tiny flecks of brown throughout the sweet potato mixture. Exquisite! Thank you so much for posting this recipe!  -  17 Dec 2007  (Review from Allrecipes USA and Canada)


    These were so delicious, they were the talk of the table! I used part of a sweet onion instead of shallots, and omitted the sage. Helpful tip: when you go to remove the innards after baking, if you just squeeze gently around the skin, the potato pops right out! No scooping needed Lovely addition to a Light Thanksgiving!  -  22 Nov 2007  (Review from Allrecipes USA and Canada)