Twice-Baked Sweet Potatoes

I love the foods of fall, I would almost go out on a limb and state them as my favorite.. But, unless grilled steak can be classified as a fall food, I'm completely torn. Anyways, the below recipe is from a family friend and is a Thanksgiving table favorite for the Russ family. And I could totally go for one right now, a cold dreary day is easily defended by sage alone.

Thanks Patti!


Twice-Baked Sweet Potatoes

3 medium sweet potatoes

2 shallots, finely chopped
1 teaspoon olive oil

1/2 cup fat-free ricotta cheese
1 tablespoon brown sugar
1/4 teaspoon salt

1/4 teaspoon ground ginger
Fresh ground pepper to taste

1/4 cup Parmesan cheese

2-1/2 tablespoons minced fresh sage

Scrub and pierce the potatoes and place on a baking sheet. Bake at 400° for about 45 minutes or until tender.
   Meanwhile, saute shallots in olive oil and set aside. When potatoes are cool enough to handle, cut in half lengthwise and scoop out pulp, leaving 1/4-in. thick shells.
   Puree potato pulp, ricotta, brown sugar, salt, ginger and pepper until smooth. Stir in Parmesan cheese, shallots and sage. Fill potato shells with mixture and bake at 350° for 30 minutes. Yield: 6 servings.