Twice-Baked Sweet Potatoes with Ricotta Cheese

Ingredients and Weight:

• 4 large sweet potatoes (approximately 2 pounds)
• 1/4 cup butter, melted
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) container ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 tablespoon olive oil
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

90 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Scrub sweet potatoes clean and prick them with a fork.
3. Bake sweet potatoes in preheated oven for approximately 90 minutes, or until tender when pierced with a fork.
4. Allow sweet potatoes to cool slightly.
5. Cut sweet potatoes in half lengthwise and scoop out the flesh into a large bowl.
6. Mash the sweet potato flesh with a fork or potato masher.
7. Add melted butter, honey, salt, and pepper to the mashed sweet potatoes and mix well.
8. In a separate bowl, combine ricotta cheese, Parmesan cheese, and parsley.
9. Stir in the ricotta cheese mixture to the mashed sweet potatoes.
10. Spoon the mixture back into the sweet potato shells.
11. Drizzle with olive oil and season with salt and pepper to taste.
12. Bake for 30-35 minutes, or until golden brown and heated through.

Nutritional Information:

• Calories: 350
• Carbohydrates: 50g
• Protein: 10g
• Fat: 15g
• Sodium: 300mg

Dish Characteristics:

• Sweet and creamy filling
• Crispy roasted exterior
• Delicious combination of sweet potatoes and ricotta cheese
• Substantial side dish or main course

User Comments:

• "These twice-baked sweet potatoes are the perfect comfort food. They're creamy, cheesy, and sweet all at the same time."
• "I love the combination of sweet potatoes and ricotta cheese. It's so unique and tasty."
• "These are a great way to use up leftover sweet potatoes. They're also a great side dish for any occasion."
• "I've made these twice-baked sweet potatoes several times, and they always turn out perfectly. They're a crowd-pleaser!"
• "These are the best twice-baked sweet potatoes I've ever had. They're so easy to make and full of flavor."

Special Precautions and Tips:

• To make the dish vegan, substitute plant-based butter and milk for the dairy products.
• If you don't have fresh parsley, you can use dried parsley instead.
• Serve the twice-baked sweet potatoes with additional sour cream, chopped parsley, or your favorite toppings.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.