Twice-Baked Sweet Potatoes with Ricotta Cheese

Twice-Baked Sweet Potatoes with Ricotta Cheese

3 medium sweet potatoes
1 tsp olive oil
2 shallots, finely chopped
1/2 c ricotta cheese
salt and pepper
1/4 tsp ground ginger
1 tbsp brown sugar
1/4 c grated parmesan cheese
1/2 tsp dried sage

Preheat oven to 400. Pierce potatoes with a fork and bake on a baking sheet until soft, about 1 hour. Let potatoes cool until they can be handled, about 20 minutes.

Meanwhile, heat oil in a small skillet over medium heat. Cook shallots, stirring, until softened and beginning to brown, about 10 minutes.

Reduce oven temperature to 350. Grease a large baking sheet.

Cut potatoes in a half lengthwise and scoop pulp into a bowl, leaving a thin shell. Set shells aside. Mash pulp with a potato masher until smooth. Add ricotta,s alt, pepper, ginger, and sugar, mashing until smooth. Stir in shallots, Parmesan, and sage.

Spoon mixture into potato skins. Put potatoes on prepared baking sheet. Bake until heated through, about 30 minutes.