Twice-Baked Sweet Potatoes with Ricotta Cheese

Ingredients

• medium sweet potatoes, cut in half lengthwise
• teaspoon olive oil
• shallots, finely chopped
• 1/2 cup fat-free ricotta cheese
• tablespoon brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground ginger
• 1/4 cup grated Parmesan cheese
• 1/2 tablespoon schopped fresh sage

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork.
2. Bake potatoes in the preheated oven until soft, about 1 hour. Remove from the oven and cool until potatoes can be handled, about 20 minutes.
3. While the potatoes are cooling, reduce the oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
4. Heat oil in a small skillet over medium heat. Add shallots; cook and stir until softened and beginning to brown, about 10 minutes. Remove from the heat.
5. Scoop sweet potato flesh out of each half, leaving a thin amount of flesh with the skins; set skins aside. Place flesh into a blender or food processor and blend until smooth. Add ricotta, brown sugar, salt, pepper, and ginger; blend until smooth.
6. Transfer potato mixture to a bowl; stir in cooked shallots, Parmesan, and sage. Spoon into potato skins, and place onto the prepared baking sheet.
7. Bake until heated through, about 30 minutes.