23.03.2021
70
Recipe information
Cooking:
2 hour
Servings per container:
6
Complexity:
Easy
Calorie content:
0.29
Carbohydrates:
0.03
Fats:
0.01
Squirrels:
0.01
Water:
0.03

Ingredients

Title Value
1. Sweet potato 3 PC.
2. Olive oil 1 Tsp
3. Shallot 2 PC.
4. Ricotta 1/2 Art.
5. Salt 1/4 Tsp
6. Ground pepper 1/4 Tsp
7. Ground ginger 1/4 Tsp
8. Brown sugar 1 tbsp
9. Hard cheese 1/4 Art.
10. Sage 2 tbsp

Cooking

1 . Stage

Preheat oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes.

2 . Stage

Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.

3 . Stage

Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.

4 . Stage

Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender; blend until smooth.

5 . Stage

Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet.

6 . Stage

Bake until heated through, about 30 minutes.