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Twice Baked Sweet Potatoes

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INGREDIENTS

  • 2 Tbsp. spreadable butter with canola oil
  • 1/4 tsp. cinnamon
  • 10 turns freshly ground black pepper
 

DIRECTIONS

  • 1

    Preheat oven to 400°F. Scrub skins of sweet potatoes and pat dry. Bake on sheet pan 50 minutes or until tender. Cut in half horizontally and allow to cool 10 minutes.

  • 2

    Change oven setting to low broil and move rack to the top shelf. Scoop the flesh out of the potatoes using a spoon, leaving 1/4-inch from the skin. Place pulp into a food processor with blade. Add Ricotta, 4 half slices of Provolone cheese, brown sugar, milk, butter, cinnamon and pepper. Turn on food processor for 20 seconds. Scrape down sides of bowl. Process 20 seconds more or until mixture is smooth.

  • 3

    Spoon into quart-size plastic food storage bag or piping bag. Cut 1/2-inch off of bottom corner of the plastic bag and discard tip. Squeeze mixture towards the tip and push through while filling the potato skins.

  • 4

    Broil for 15 minutes. Remove from oven and place the remaining cheese on top. Broil 5 minutes or until cheese is bubbly and golden.

Twice Baked Sweet Potatoes
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SUMMARY

  • Prep Time: 25 minutes
  • Cook Time: 75 minutes
  • Yield: Serves: 6

HELPFUL HINTS

  • Potatoes may be prepared ahead of time up to the broiling step. Refrigerate; remove from refrigerator 30 minutes before broiling.
 

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 173

Total Fat 7.7g

Saturated Fat 4.6g

Trans Fat 2.0g

Polyunsaturated Fat 0.5g

Cholesterol 23mg

Sodium 180mg

Carbohydrates 19g

Protein 7g

Dietary Fiber 2g

Vitamin A 330%

Vitamin C 9%

Calcium 168%

Iron 1%