Twice Baked Sweet Potatoes with Ricotta Cheese Recipe

Indulge in these decadent twice baked sweet potatoes filled with creamy ricotta cheese, caramelized brown sugar, and warm fall spices. This dish makes for the perfect side dish or even a satisfying main course for any holiday gathering.

Ingredients

• 4 medium sweet potatoes
• 1/2 cup ricotta cheese
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/4 cup chopped pecans
• 1/4 cup maple syrup
• 2 tablespoons melted butter

Directions

1. Preheat the oven to 400°F and line a baking sheet with foil.
2. Pierce the sweet potatoes with a fork and bake for 45-50 minutes, or until tender.
3. Let the potatoes cool slightly, then slice them in half lengthwise and scoop out the flesh into a bowl.
4. Mash the sweet potato flesh with ricotta cheese, brown sugar, cinnamon, nutmeg, salt, and pepper.
5. Fill the potato skins with the mixture and place back on the baking sheet.
6. In a small bowl, mix chopped pecans, maple syrup, and melted butter. Spoon over the filled sweet potatoes.
7. Bake for an additional 15-20 minutes, or until the tops are golden brown and the filling is heated through.
8. Serve hot and enjoy!

Interesting Facts