Baked Sweet Potatoes with Sage and Nuts
Description
Preheat the oven to 230 degrees. Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake until tender, about 45 minutes. Remove from the oven and let cool slightly. Reduce the oven temperature to 190 degrees. Cut each sweet potato in half. Dice one half of the potato, removing the skin. Using a spoon, scoop out the flesh from the second half, leaving the skin intact. Place the diced potato and the scooped-out flesh into a bowl. Meanwhile, melt the butter in a saucepan over medium heat. Add the shallot and cook until translucent, 5 to 6 minutes. Add 1 tablespoon of sage and cook until fragrant, 1 to 2 minutes. Remove from heat and blend in a food processor with the ricotta, salt, and pepper until smooth. Add this mixture to the potato flesh and stir until well combined. Spoon the mixture into each sweet potato half, sprinkle with nuts and the remaining teaspoon of sage. Place in a baking dish and bake for about 20 minutes. Remove from the oven and serve.