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Twice Baked Sweet Potatoes

By: Sargento Cheese

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Notes

Potatoes may be prepared ahead of time up to the broiling step. Refrigerate; remove from refrigerator 30 minutes before broiling.


Recipe courtesy Sargento cheese.


 


For more great southern style recipes, check out our collection of 16 Simple Southern Style Recipes.

Preparation Time25 min

Cooking Time1 hr 15 min

Ingredients

  • 3 medium sweet potatoes
  • 1/2 cup Sargento Part-Skim Ricotta Cheese
  • 5 slices Sargento Sliced Reduced Sodium Provolone Cheese, cut in half and divided
  • 3 tablespoons brown sugar
  • 3 tablespoons low-fat milk
  • 2 tablespoons spreadable butter with canola oil
  • 1/4 teaspoon cinnamon
  • 10 turns freshly ground black pepper

Instructions

  1. Preheat oven to 400°F. Scrub skins of sweet potatoes and pat dry. Bake on sheet pan 50 minutes or until tender. Cut in half horizontally and allow to cool 10 minutes.
     
  2. Change oven setting to low broil and move rack to the top shelf. Scoop the flesh out of the potatoes using a spoon, leaving 1/4-inch from the skin. Place pulp into a food processor with blade. Add Ricotta, 4 half slices of Provolone cheese, brown sugar, milk, butter, cinnamon and pepper. Turn on food processor for 20 seconds. Scrape down sides of bowl. Process 20 seconds more or until mixture is smooth.
     
  3. Spoon into quart-size plastic food storage bag or piping bag. Cut 1/2-inch off of bottom corner of the plastic bag and discard tip. Squeeze mixture towards the tip and push through while filling the potato skins.
     
  4.  Broil for 15 minutes. Remove from oven and place the remaining cheese on top. Broil 5 minutes or until cheese is bubbly and golden.

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