Vegetarian sweet potatoes
1. Heat oven to 400*F. Pierce potatoes with a fork several times and place on a foil-lined baking sheet. Bake until they're soft when pierced with a knife, about 1 hour.
2. Remove and let cool about 20 minutes. Meanwhile, heat olive oil in a small nonstick skillet and add shallots. Cook until soft and just browning. Transfer to a bowl and set aside.
3. When cool enough to handle, cut potatoes in half, lengthwise. Use a spoon or melon baller to scoop out the flesh, leaving inch around the skin edges for stability.
4. Put all potato flesh into the bowl of a food processor or a blender and process until just smooth, about 20 seconds. (If using a blender, stop occasionally to scrape down the sides.) Add salt, pepper, ricotta, ginger, and brown sugar, and puree until smooth.
5. With a spoon, stir in Parmesan cheese, sage, and cooked shallots. Spoon puree into potato shells, or put the mixture into a large zipper-style plastic bag. Cut off a corner of the bag and gently squeeze mixture into shells.
6. Set oven temperature to 350*F. Sprinkle each potato half with a little Parmesan cheese and sage leaves if desired, and bake until heated through, about 30 minutes.
Make-ahead tip Complete steps 1 through 5 the day before, then place potato halves in airtight container and store in refrigerator. Bring to room temperature before baking, or add 10 minutes to the final cooking time.
Recipe from: http://www.shape.com/lunch/twice-baked-sweet-potatoes-ricotta
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (28g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 57 | ||
Calories from Fat: 27 (47%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 10mg | 3 % | |
Sodium 186.9mg | 6 % | |
Potassium 35.3mg | 1 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.5g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.