Introduction
Stuffed sweet potatoes with ricotta, toasted pecans, and sage butter are a delicious, comforting dish that combines the natural sweetness of baked sweet potatoes with the creamy texture of ricotta cheese, the crunch of toasted pecans, and the rich, nutty flavor of sage-infused brown butter. This dish is the epitome of cozy fall flavors, enhanced by crispy sage leaves and pecan crumbles that add layers of texture and flavor. Perfect as a vegetarian main course or a hearty side, these stuffed sweet potatoes are not only packed with nutrients but also rich in flavor and incredibly satisfying.
The combination of sweet, savory, and earthy flavors makes this recipe ideal for autumn gatherings, holiday dinners, or a special weeknight meal. It’s also a visually stunning dish, with the bright orange sweet potatoes and deep green sage leaves offering a vibrant presentation. Whether you’re cooking for family or guests, these stuffed sweet potatoes are sure to impress.
Ingredients:
For the Sweet Potatoes:
- 4 medium-sized sweet potatoes, scrubbed
- 1 cup ricotta cheese
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon (optional)
- Salt and pepper to taste
For the Sage-Infused Brown Butter:
- 1/2 cup unsalted butter (1 stick)
- 10-12 fresh sage leaves
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the Topping:
- 1/3 cup pecans, toasted and roughly chopped
- 6-8 fresh sage leaves, fried until crispy
- 1 tablespoon olive oil (for frying sage leaves)
- Salt to taste
Preparation:
Step 1: Bake the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Using a fork, poke several holes in each sweet potato to allow steam to escape during baking.
- Place the sweet potatoes on a baking sheet lined with parchment paper.
- Bake the sweet potatoes for 45-60 minutes, depending on their size, until they are tender and easily pierced with a fork.
Step 2: Prepare the Ricotta Filling
- In a medium mixing bowl, combine the ricotta cheese with ground nutmeg, cinnamon (if using), and a pinch of salt and pepper. Stir until smooth and set aside.
- Taste the ricotta mixture and adjust the seasoning to your liking. You want a subtle sweetness from the nutmeg to complement the sweet potatoes without overpowering the dish.
Step 3: Make the Sage-Infused Brown Butter
- In a small saucepan, melt the butter over medium heat. Add the fresh sage leaves and cook for about 5-6 minutes, or until the butter turns golden brown and has a nutty aroma.
- Be sure to stir occasionally to prevent the butter from burning. The sage leaves will become crispy as the butter browns.
- Once the butter is ready, carefully remove the crispy sage leaves with a slotted spoon and set them aside on a paper towel to drain.
- Stir a pinch of salt into the brown butter, and keep it warm over low heat.
Step 4: Toast the Pecans
- In a dry skillet over medium heat, add the chopped pecans and toast them for 3-4 minutes, stirring frequently, until they are fragrant and lightly golden.
- Be careful not to let them burn. Once toasted, remove them from the heat and set aside.
Step 5: Fry the Sage Leaves for Topping
- In a small skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Once the oil is hot, carefully add the fresh sage leaves and fry for about 20-30 seconds per side, until they are crispy but not burnt.
- Remove the sage leaves and let them drain on a paper towel. Lightly season with a pinch of salt.
Step 6: Assemble the Stuffed Sweet Potatoes
- Once the sweet potatoes are fully baked, remove them from the oven and let them cool slightly for about 5 minutes.
- Slice each sweet potato lengthwise, being careful not to cut all the way through.
- Fluff the inside of each sweet potato with a fork, creating a small well for the ricotta filling.
- Spoon a generous amount of the ricotta mixture into each sweet potato, gently folding it into the fluffy interior.
Step 7: Add the Toppings and Drizzle the Butter
- Drizzle each stuffed sweet potato with the warm sage-infused brown butter, allowing the rich, nutty flavors to seep into the ricotta and sweet potato.
- Top with toasted pecan crumbles for a crunchy contrast.
- Garnish each stuffed sweet potato with crispy sage leaves for an added layer of flavor and texture.
Cooking Notes:
- Baking the Sweet Potatoes: To ensure the sweet potatoes cook evenly, try to select sweet potatoes of similar size. This helps them bake at the same rate.
- Brown Butter: Watch the butter closely as it browns because it can quickly go from golden brown to burnt. Once it turns an amber color and gives off a nutty aroma, it’s ready.
- Frying Sage Leaves: Sage leaves fry very quickly, so keep a close eye on them to avoid burning. They should be crispy but still retain their green color.
Serving Suggestions:
- Serve these stuffed sweet potatoes as a vegetarian main course alongside a simple green salad or roasted vegetables.
- They can also be a side dish for grilled or roasted meats, like chicken or pork.
- Pair with a crisp white wine or a light red wine like Pinot Noir to complement the richness of the dish.
- This dish is also a great option for holiday dinners, adding a festive and gourmet touch to the table.
Tips:
- Ricotta: For a richer filling, you can use whole milk ricotta. If you prefer a lighter version, use part-skim ricotta, though the flavor will be slightly less creamy.
- Make it Vegan: Substitute the ricotta with a plant-based alternative (like almond ricotta) and use vegan butter for the sage-infused brown butter.
- Add Protein: If you’d like to add a source of protein, consider topping the sweet potatoes with crispy bacon or pancetta crumbles.
- Meal Prep: You can bake the sweet potatoes ahead of time and store them in the fridge. When ready to serve, warm them up, fill with the ricotta mixture, and proceed with the toppings.
Prep Time:
- 15 minutes
Cooking Time:
- 50-60 minutes
Total Time:
- 65-75 minutes
Nutritional Information (per serving):
- Calories: 450
- Protein: 10g
- Carbohydrates: 50g
- Fat: 25g
- Fiber: 7g
- Sodium: 300mg
Conclusion:
Stuffed sweet potatoes with ricotta, toasted pecans, and sage-infused brown butter are a flavorful, comforting dish that combines sweet, creamy, nutty, and earthy elements. The crispy sage leaves and toasted pecans add texture, while the rich sage-infused brown butter enhances the sweetness of the sweet potatoes and the creaminess of the ricotta. This recipe is versatile, easy to prepare, and perfect for a cozy autumn meal or a holiday side dish. Whether you’re looking to impress guests or just enjoy a comforting meal at home, these stuffed sweet potatoes will hit the spot with their decadent flavors and delightful textures.
Print
Stuffed Sweet Potatoes with Ricotta, Toasted Pecans, and Sage Butter
- Total Time: 65-75 minutes
Ingredients
Scale
For the Sweet Potatoes:
- 4 medium-sized sweet potatoes, scrubbed
- 1 cup ricotta cheese
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon (optional)
- Salt and pepper to taste
For the Sage-Infused Brown Butter:
- 1/2 cup unsalted butter (1 stick)
- 10–12 fresh sage leaves
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the Topping:
- 1/3 cup pecans, toasted and roughly chopped
- 6–8 fresh sage leaves, fried until crispy
- 1 tablespoon olive oil (for frying sage leaves)
- Salt to taste
Instructions
Step 1: Bake the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Using a fork, poke several holes in each sweet potato to allow steam to escape during baking.
- Place the sweet potatoes on a baking sheet lined with parchment paper.
- Bake the sweet potatoes for 45-60 minutes, depending on their size, until they are tender and easily pierced with a fork.
Step 2: Prepare the Ricotta Filling
- In a medium mixing bowl, combine the ricotta cheese with ground nutmeg, cinnamon (if using), and a pinch of salt and pepper. Stir until smooth and set aside.
- Taste the ricotta mixture and adjust the seasoning to your liking. You want a subtle sweetness from the nutmeg to complement the sweet potatoes without overpowering the dish.
Step 3: Make the Sage-Infused Brown Butter
- In a small saucepan, melt the butter over medium heat. Add the fresh sage leaves and cook for about 5-6 minutes, or until the butter turns golden brown and has a nutty aroma.
- Be sure to stir occasionally to prevent the butter from burning. The sage leaves will become crispy as the butter browns.
- Once the butter is ready, carefully remove the crispy sage leaves with a slotted spoon and set them aside on a paper towel to drain.
- Stir a pinch of salt into the brown butter, and keep it warm over low heat.
Step 4: Toast the Pecans
- In a dry skillet over medium heat, add the chopped pecans and toast them for 3-4 minutes, stirring frequently, until they are fragrant and lightly golden.
- Be careful not to let them burn. Once toasted, remove them from the heat and set aside.
Step 5: Fry the Sage Leaves for Topping
- In a small skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Once the oil is hot, carefully add the fresh sage leaves and fry for about 20-30 seconds per side, until they are crispy but not burnt.
- Remove the sage leaves and let them drain on a paper towel. Lightly season with a pinch of salt.
Step 6: Assemble the Stuffed Sweet Potatoes
- Once the sweet potatoes are fully baked, remove them from the oven and let them cool slightly for about 5 minutes.
- Slice each sweet potato lengthwise, being careful not to cut all the way through.
- Fluff the inside of each sweet potato with a fork, creating a small well for the ricotta filling.
- Spoon a generous amount of the ricotta mixture into each sweet potato, gently folding it into the fluffy interior.
Step 7: Add the Toppings and Drizzle the Butter
- Drizzle each stuffed sweet potato with the warm sage-infused brown butter, allowing the rich, nutty flavors to seep into the ricotta and sweet potato.
- Top with toasted pecan crumbles for a crunchy contrast.
- Garnish each stuffed sweet potato with crispy sage leaves for an added layer of flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
Nutrition
- Calories: 450
- Sodium: 300mg
- Protein: 10g