TWICE-BAKED SWEET POTATOES WITH SAUSAGE AND RICOTTA
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h45m
Yield 6 servings
Number Of Ingredients 12
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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Iven
[email protected]These were a little bland for my taste. I think I would add some more spices to the filling next time.
hammad awan
[email protected]I made these for my Thanksgiving dinner and they were a huge hit. They were so easy to make and they looked beautiful on the table.
Umii Khan
[email protected]These were a little too sweet for my taste, but my husband loved them. I think I would try using a different type of sausage next time.
Tamanna akotar Akotar
[email protected]I followed the recipe exactly and they came out perfect. The only thing I would change is to add a little more salt to the filling.
Patricia Love
[email protected]These were so easy to make and they turned out so well. I will definitely be making them again.
Narayan manadal
[email protected]I'm not a big fan of ricotta cheese, so I used cottage cheese instead. It turned out great and I will definitely be making this recipe again.
M Adeel Ramzan
[email protected]I made these for a party and they were a huge hit. Everyone loved them and they were gone in no time.
Bismellah Khan
[email protected]These were a little bland for my taste. I think I would add some more spices to the filling next time.
chloe laing
[email protected]I'm a vegetarian so I used veggie sausage in this recipe and it turned out great. I also added some chopped spinach to the filling for extra nutrition.
Anisha Aisha
[email protected]I made these for my Thanksgiving dinner and they were a huge hit. They were so easy to make and they looked beautiful on the table.
Dean Angelle
[email protected]These were a little too sweet for my taste, but my husband loved them. I think I would try using a different type of sausage next time.
ROAA HAMADA
[email protected]I followed the recipe exactly and they came out perfect. The only thing I would change is to add a little more salt to the filling.
Marilyn Ignacio
[email protected]These were so easy to make and they turned out so well. I will definitely be making them again.
oladehinde funmilayo
[email protected]I'm not usually a fan of sweet potatoes, but these were delicious. The sausage and ricotta filling really made the dish.
Lovear Ck
[email protected]I made these for a potluck and they were a huge success. Everyone loved them!
Haider Zaman
[email protected]These twice-baked sweet potatoes were a hit with my family! The sausage and ricotta filling was flavorful and creamy, and the sweet potatoes were perfectly cooked. I will definitely be making this recipe again.