3 medium sweet potatoes
1 teaspoon olive oil
2 shallots, finely chopped
1/2 cup fat-free ricotta cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground ginger
1 tablespoon brown sugar
1/4 cup grated Parmesan cheese
2 1/2 tablespoons chopped fresh sage
Stab your scrubbed, clean potatoes with a fork and toss them in the oven to bake at 400 degrees F until soft. Usually, this takes about an hour depending on size. Let them cool off until you’re able to handle them without burning your hands. In a skillet heat olive oil over medium heat, add shallots and cook those until softened and just slightly browned. This takes about 10 minutes on average. Cut the cooled off sweet potatoes in half lengthwise and scoop out most of the potato pulp leaving a nice boat-like shell for you to fill.
Blend the pulp, with a mixer, in a blender, in a food processor, with a hand masher, however, you wish to scramble your brains is perfectly acceptable. Once they start to get smooth blend in the ricotta cheese, salt, pepper, ginger and sugar and continue until very smooth. Lightly stir in shallots, parmesan cheese, and sage. Scoop into the boat like shells you made earlier. Bake at 350 degrees F for about 30 minutes until heated through and lightly browned across the top.
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