Stuffed Sweet Potatoes

I have always wanted to try this.  I still had some ricotta cheese left over from this week so I figured now would be a great time. It came out great and was pretty quick and easy.  It's kind of a healthier alternative to a baked potato with sour cream.


Stuffed Sweet Potatoes
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
4 medium sweet potatoes
4 tablespoons of ricotta cheese
2 teaspoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon garlic powder
2 tablespoons butter
salt & pepper


Preheat oven to 350 degrees. Clean sweet potatoes and poke holes all over each one with a fork.  Put potatoes in microwave on high for 10 minutes. Once time is up, carefully roll each potato in aluminum foil and finish baking in oven for 10 to 15 minutes.  Potatoes will be done when they are easily pierced with a paring knife. In a small dish, mix together brown sugar and cinnamon and set aside.  Mix ricotta with salt & pepper, garlic powder, and nutmeg.  Remove potatoes from the oven and let cool for 2 minutes.  Make a small slice at the top of each potato and push at ends to open up slice.  Season each potato with 1/2 a tablespoon of butter and 1/4 of sugar and cinnamon mixture. Top with ricotta mixture, and season with more salt and pepper if you'd like. Enjoy!


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