Healthy Thanksgiving Recipe – Slimmed Down Sides

November 7, 2013

Twice Baked Sweet Potatoes with Ricotta Cheese




  • 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





  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.




The Author

Karen Bobos, MSed

Karen M. Bobos, MSed, has been in the fitness industry since 1996 and feels her highest accomplishments are those results achieved by her clients through her guidance. She educates clients that there is no trick to being healthy, no magic pills, but rather optimal health is achieved through eating right and moving your body.

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