Healthy Thanksgiving Recipe – Slimmed Down Sides

Twice Baked Sweet Potatoes with Ricotta Cheese

Ingredients

• 3 medium sweet potatoes
• 1 teaspoon of olive oil
• 2 shallots, finely chopped
• ½ cup of fat free ricotta cheese
• ¼ teaspoon of salt
• ¼ teaspoon of ground black pepper
• ¼ teaspoon of ginger
• 1 tablespoon of light brown sugar
• ¼ cup of grated parmesan cheese
• 2 ½ tablespoons of chopped fresh sage

Directions

1. Preheat      oven to 400 degrees F (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 350 degrees F (175 degrees C). Grease a large baking      sheet.
3. Meanwhile,      place olive oil in small skillet 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      sheet.
6. Bake      until heated through, about 30 minutes.

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