Twice Baked Sweet Potatoes With Sausage And Ricotta Recipes

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TWICE BAKED SWEET POTATOES



Twice Baked Sweet Potatoes image

These twice-baked sweet potatoes from Food Network have cinnamon, nutmeg and ginger to make them twice as nice.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 8

6 sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
  • Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
  • Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

Nutrition Facts : Calories 257 calorie, Fat 14 grams, SaturatedFat 8.5 grams, Cholesterol 41 milligrams, Sodium 250 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 3 grams, Sugar 14 grams

CREAMY TWICE-BAKED SWEET POTATOES



Creamy Twice-Baked Sweet Potatoes image

I like to make these twice-baked sweet potatoes because they can be prepared ahead of time. With the addition of cream cheese, they are very creamy and not overly sweet. It is so easy to increase the quantity to any number. -Linda Call, Falun, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 2 servings.

Number Of Ingredients 5

2 medium sweet potatoes (about 10 ounces each)
2 ounces cream cheese, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons chopped pecans

Steps:

  • Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly., Cut off a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with cream cheese, brown sugar and cinnamon. Spoon into shells; return to pan. Top with pecans. Bake until heated through, 15-20 minutes.

Nutrition Facts : Calories 297 calories, Fat 16g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 100mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 4g fiber), Protein 5g protein.

TWICE BAKED SWEET POTATOES WITH RICOTTA CHEESE



Twice Baked Sweet Potatoes with Ricotta Cheese image

A tasty, savory version of twice baked sweet potatoes.

Provided by frank11

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 2h

Yield 6

Number Of Ingredients 10

3 medium sweet potatoes
1 teaspoon olive oil
2 shallots, finely chopped
½ cup fat-free ricotta cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground ginger
1 tablespoon brown sugar
¼ cup grated Parmesan cheese
2 ½ tablespoons chopped fresh sage

Steps:

  • 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.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
  • 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.
  • 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.
  • 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.
  • Bake until heated through, about 30 minutes.

Nutrition Facts : Calories 161.3 calories, Carbohydrate 29.9 g, Cholesterol 7 mg, Fat 2.1 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 247.4 mg, Sugar 8.2 g

RICOTTA-STUFFED POTATOES



Ricotta-Stuffed Potatoes image

Use ricotta and Parmesan cheeses to give twice-baked potatoes an Italian twist.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 6

Number Of Ingredients 7

6 medium baking potatoes
1 1/2 cups ricotta cheese
1 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 teaspoon pepper
1 egg, beaten
Additional chopped fresh parsley, if desired

Steps:

  • Heat oven to 375°F. Bake potatoes about 1 hour or until tender.
  • Cut each potato in half crosswise; scoop out inside into large bowl, leaving a thin shell. Mash potatoes until no lumps remain. Stir in cheeses, 1/4 cup parsley, the pepper and egg until well blended.
  • Increase oven temperature to 400°F. Cut thin slice from bottom of each potato half if needed to stand upright. Place shells on ungreased 15x10-inch pan with sides; fill shells with potato mixture.
  • Bake about 20 minutes or until hot. Garnish with additional parsley and bell pepper.

Nutrition Facts : Calories 340, Carbohydrate 41 g, Cholesterol 70 mg, Fiber 4 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 3 g, TransFat 0 g

TWICE-BAKED SWEET POTATOES WITH LEEKS AND SAUSAGE



Twice-Baked Sweet Potatoes with Leeks and Sausage image

In these comforting stuffed sweet potatoes, fresh herbs, salty sausage, Gruyère, and sour cream are delicious, savory counterpoints to the sweet potatoes and leeks. Serve them as a main dish or as an accompaniment to seared steak or roast chicken.

Provided by Martha Holmberg

Categories     Main Course

Yield 4 as a main course; 8 as a side dish

Number Of Ingredients 10

4 small sweet potatoes (about 8 oz. each)
1 Tbs. olive oil
1/2 lb. bulk sweet Italian sausage (or link sausage, casings removed)
1 Tbs. unsalted butter
1 lb. leeks, white and light-green parts only, quartered lengthwise and thinly sliced (about 2 cups)
1 tsp. chopped fresh sage
1/4 tsp. chopped fresh thyme
Kosher salt
1/2 cup sour cream
1/4 cup grated Gruyère

Steps:

  • Position a rack in the center of the oven and heat the oven to 375°F. Line a heavy-duty rimmed baking sheet with parchment or foil.
  • Poke the sweet potatoes a few times with the tip of a knife and arrange them on the baking sheet. Bake until completely tender when pierced in the fattest part with a skewer, 35 to 60 minutes.
  • Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the sausage, reduce the heat to medium, and cook, breaking it into small bits with the edge of a slotted spoon, until no longer pink, 5 to 6 minutes. Transfer to a plate and set aside.
  • Pour off all but 1 Tbs. of the fat and add the butter. When it melts, add the leeks, sage, thyme, and 1-1/2 tsp. salt. Cook, stirring stirring, until the mixture just starts to sizzle. Reduce the heat to low and cook, stirring frequently, until the leeks are very soft and starting to turn golden, 10 to 15 minutes.
  • When the sweet potatoes are cool enough to handle, carefully cut them in half lengthwise and gently scoop the flesh into a medium bowl, leaving about 1/8 inch of flesh in the shells. Mash the scooped flesh with a fork or potato masher until smooth. Stir in the sour cream and 1 tsp. salt. Fold the sausage and leeks into the mashed sweet potato and season to taste with salt.
  • Position a rack 6 inches from the broiler element and heat the broiler on high. Mound the filling into the potato skins and top with the cheese. Put the potatoes in a 9×13-inch baking dish and broil until the cheese is golden, about 4 minutes. Serve immediately.

Nutrition Facts : ServingSize 4 as a main course; 8 as a side dish, Calories 240 kcal, Fat 100 kcal, SaturatedFat 4.5 g, TransFat 11 g, Carbohydrate 30 g, Fiber 4 g, Protein 6 g, Cholesterol 20 mg, Sodium 560 mg, UnsaturatedFat 5.5 g

TWICE-BAKED SWEET POTATOES WITH SAUSAGE AND RICOTTA



Twice-Baked Sweet Potatoes with Sausage and Ricotta image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 12

3 small to medium sweet potatoes
2 links sweet Italian sausage, crumbled
1 shallot, minced
1/4 cup pine nuts
1/4 cup dark raisins
2 tablespoons fresh sage, minced
1/4 teaspoon ground nutmeg
3 ounces ricotta
1 large egg, lightly beaten
2 ounces Parmesan, grated
Freshly ground black pepper
Chopped fresh herbs for garnish, such as parsley, optional

Steps:

  • Preheat the oven to 375 degrees F.
  • Pierce the sweet potatoes all over with a fork. Bake on a sheet tray until tender, about 1 hour to 1 hour and 20 minutes. Allow the sweet potatoes to cool slightly, then cut them in half and scoop the flesh into a bowl, keeping the skins intact. Set aside the skins on a sheet tray.
  • Heat a medium saute pan over medium heat. Add the sausage and cook until browned, about 4 minutes, then add the shallots and allow to soften for about 1 minute. Add the pine nuts and stir to combine, allowing them to be coated in the fat. Stir in the raisins, sage and nutmeg, then remove from the heat. Transfer the mixture to the bowl with the sweet potato flesh and allow to cool completely in the refrigerator, about 1 hour.
  • Meanwhile, place the ricotta in a strainer over a bowl and allow to strain for 15 minutes.
  • Preheat the oven to 375 degrees F.
  • Mix the egg, ricotta, Parmesan and pepper to taste into the filling mixture, being sure to keep the mixture chunky.
  • Spoon the mixture into the skins. Bake until the tops are crispy and golden, 35 to 40 minutes. Garnish with fresh herbs if desired.

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