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Lemon Ricotta Baked Sweet Potato

Lemon Ricotta Baked Sweet Potato
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Prep Time: 5 min Serves: 4
Cooking Time: 60 min Yield: 4 sweet potatoes
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This sweet potato is creamy, citrusy and packed with flavor. Low-fat ricotta retains the full-fat version’s creamy texture (minus the extra calories) and adds plenty of protein to this side dish. Serve drizzled with high quality olive oil to help you absorb the vitamin A in the sweet potato.


  • 4 sweetpotato , raw sweet potato
  • 4 tbsp Lemon juice, canned or bottled
  • 1 tbsp lemon zest
  • 1 tsp olive oil
  • 1 cup Ricotta Cheese
  • 1/4 cup Basil, fresh, chopped


1. Preheat the oven to 400 degrees Fahrenheit.
2. After washing, pierce the sweet potato skins with a fork 6 to 7 times.
3. Bake the sweet potatoes on a baking sheet for 45 to 60 minutes, until the flesh is tender.
4. Mix the ricotta, lemon zest, lemon juice and basil in a mixing bowl and set aside.
5. Slice the sweet potatoes in half lengthwise, and top each with ¼ cup of the ricotta mixture. Garnish with additional basil, if desired, and serve immediately.

PC: Jenna Butler


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