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Twice Baled Sweet Potatoes w/Sausage and Ricotta Recipe

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This recipe for Twice Baled Sweet Potatoes w/Sausage and Ricotta is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 small to medium sweet potatoes
2 Links or equivalent ground Sweet Italian sausage, cooked & crumbled
1 shallot, minced
1/4 cup pine nuts or chopped cashews
2 tbl fresh sage, minced
1/4 tsp ground nutmeg
3 oz. ricotta cheese
1 large egg, lightly beaten
2 oz. Parmesan, grated
Ground pepper, to taste
Chopped fresh herbs such as parsley, optional
Directions:
Directions:
Preheat oven to 375.

Pierce sweet potatoes all over. Microwave 8-10 minutes or until done. Allow potatoes to cool slightly then cut them in half and scoop out the insides into a bowl, keeping the skin intact. Set skins aside on sheet tray.

In a medium sauté pan add sausage and cook until browned. Then add shallots and allow to soften for about 1 minute. Add nuts and stir to combine, allowing them to be coated in the fat. Stir in sage and nutmeg, then remove from heat. Transfer the mixture to the bowl with the sweet potatoes and allow to cool completely in the refrigerator about 35 minutes.

Preheat oven or grill to 375. Mix the egg, ricotta, Parmesan and pepper to taste into the potato mixture, being sure to keep the mixture chunky.

Spoon the mixture into the skins. Bake/grill until tops are crispy and golden, 35-40 minutes. Garnish w/fresh herbs, optional.
Number Of Servings:
Number Of Servings:
3

 

 

 

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