Twice Baked Sweet Potatoes


Are you looking for a fast and nutritious lunch?  I think I’ve got just the recipe for you, Twice Baked Sweet Potatoes.  Sweet potatoes are loaded with vitamins and minerals and they pack a sweet punch.  Combine that with creamy ricotta cheese, some herbs and spices, serve it warm and you have a great lunch for a winter day.

Start by baking your sweet potato in the oven, or if you are in a hurry you can always use your microwave to cook your whole potato, just don’t forget to pierce it all over with a fork to provide the potato with “vent holes”.  When the potato is very tender, let it rest until it is cool enough to handle and slice the potato down the middle into two halves.


It will probably need a little more time to cool now that it’s open so it’s a great time to get the other filling ingredients ready.


Combine the following in a small bowl:

1/4 cup of ricotta cheese

a pinch of salt and pepper

1/8 teaspoon of ground ginger

1 teaspoon of brown sugar

1/8 cup of parmesean cheese

Scoop the centers of the sweet potato into the bowl as well, be careful not to remove too much of the potato, you need the skin and a layer of flesh to remain, it is used as the vessel for the end product.  Using a fork break up the sweet potato and combine it with the other ingredients.  The end result will be well mixed and creamy.


Place half of the mixture into each of the potato “shells” if you will.  Sprinkle them with a bit more cheese if you would like and some herbs.  I chose to use a bit of dried dill, but I think sage or scallions would be nice too.


Place the potatoes into the oven to heat them up a bit more and melt the cheese on top. The result is creamy, warm, and comforting on a cold winter day. Enjoy!


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.