Discover the Perfect Twice-Baked Sweet Potatoes with Creamy Ricotta
A delicious and creamy twice-baked sweet potato dish that combines the smoothness of ricotta cheese with the natural sweetness of roasted sweet potatoes.
Ingredients
Scale
- 4large sweet potatoes
- 1 cupricotta cheese
- 2 tablespoonsolive oil
Instructions
- Preheat the oven to 400°F (200°C). Pierce each sweet potato several times with a fork and place them on a baking sheet. Bake for 45-50 minutes until soft.
- Cut the potatoes in half lengthwise and scoop out the flesh, leaving a thin shell. In a bowl, mix the scooped potato flesh with ricotta cheese and olive oil until creamy.
- Refill the sweet potato shells with the mixture. Return to the oven and bake for an additional 15 minutes until the tops are slightly browned and heated through.
Notes
You can customize the seasonings to taste.