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Gallery Twice Baked Sweet Potatoes with Sage and Pecans Recipe Summary Servings: 8

Ingredients Ingredient Checklist 8 sweet potatoes (about 5 pounds) 1 1/3 cups finely chopped shallots (about 8 ounces) 1 tablespoon plus 1 teaspoon freshly chopped sage 1 1/3 cups low-fat cottage cheese 1 1/4 teaspoons salt 1/4 teaspoon freshly ground black pepper 1/4 cup coarsely chopped pecans (about 16 pecan halves) Olive-oil cooking spray

Cook’s Notes Try to find sweet potatoes that are the same size to ensure even baking time and equal serving sizes.

Gallery Twice Baked Sweet Potatoes with Sage and Pecans

Recipe Summary Servings: 8

Twice Baked Sweet Potatoes with Sage and Pecans

Twice Baked Sweet Potatoes with Sage and Pecans

Twice Baked Sweet Potatoes with Sage and Pecans

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 8 sweet potatoes (about 5 pounds) 1 1/3 cups finely chopped shallots (about 8 ounces) 1 tablespoon plus 1 teaspoon freshly chopped sage 1 1/3 cups low-fat cottage cheese 1 1/4 teaspoons salt 1/4 teaspoon freshly ground black pepper 1/4 cup coarsely chopped pecans (about 16 pecan halves) Olive-oil cooking spray

Directions

Heat oven to 450 degrees. Use a fork to prick holes in sweet potatoes; place them on a baking sheet. Place in oven; bake until fork-tender, about 45 minutes. Remove from oven, and allow to cool slightly. Reduce oven temperature to 375 degrees. Cut sweet potatoes in half. Remove skin from one half, and discard. Place potato flesh in a medium bowl. Use a spoon or melon baller to scoop out inside of the other half, leaving skin intact, and add flesh to bowl.

Meanwhile, heat a medium saute pan coated with olive-oil cooking spray over medium heat. Add shallots, and saute until translucent, 5 to 6 minutes. Add 1 tablespoon sage, and saute until fragrant, 1 to 2 minutes. Remove from heat, and place in the bowl of a food processor. Add cottage cheese, salt, and pepper, and puree until smooth. Add to sweet potato, and mash with a hand masher until smooth. Spoon mixture back into skins; sprinkle with chopped pecans and remaining teaspoon sage. Place in an 11-by-16-inch baking pan. Return to oven; bake until hot and pecans are toasted, about 20 minutes. Remove from oven; serve.

Cook’s Notes Try to find sweet potatoes that are the same size to ensure even baking time and equal serving sizes.

Cook’s Notes

Try to find sweet potatoes that are the same size to ensure even baking time and equal serving sizes.

Reviews (3)

 Add Rating & Review     13 Ratings   5 star values:        0    4 star values:        1    3 star values:        6    2 star values:        5    1 star values:        1

Reviews (3)

Add Rating & Review     13 Ratings   5 star values:        0    4 star values:        1    3 star values:        6    2 star values:        5    1 star values:        1

Add Rating & Review

13 Ratings 5 star values: 0 4 star values: 1 3 star values: 6 2 star values: 5 1 star values: 1

13 Ratings 5 star values: 0 4 star values: 1 3 star values: 6 2 star values: 5 1 star values: 1

13 Ratings 5 star values: 0 4 star values: 1 3 star values: 6 2 star values: 5 1 star values: 1

  • 5 star values: 0 4 star values: 1 3 star values: 6 2 star values: 5 1 star values: 1

    Martha Stewart Member     Rating: Unrated       03/01/2010   Could you substitute plain yogurt for the cottage cheese?  

Martha Stewart Member     Rating: Unrated       04/28/2008   quite delicious - i substituted fage yogurt (0%) for the cottage cheese and thus skipped the food processor step. also, as i had a bit of a problem with the skins holding together nicely after i scooped them out, i baked the filling in ramekins, which turned out wonderful and quite pretty!  

Martha Stewart Member     Rating: Unrated       02/13/2008   Just great. everyone asks for the recipe

    Martha Stewart Member

    Rating: Unrated 03/01/2010

Could you substitute plain yogurt for the cottage cheese?

Rating: Unrated

Rating: Unrated 04/28/2008

quite delicious - i substituted fage yogurt (0%) for the cottage cheese and thus skipped the food processor step. also, as i had a bit of a problem with the skins holding together nicely after i scooped them out, i baked the filling in ramekins, which turned out wonderful and quite pretty!

Rating: Unrated 02/13/2008

Just great. everyone asks for the recipe

All Reviews for Twice Baked Sweet Potatoes with Sage and Pecans

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Twice Baked Sweet Potatoes with Sage and Pecans

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest