Stuffed Sweet Potatoes with Whipped Ricotta Cashew Cream

Directions

Heat oven to 400° F.

Scrub potatoes; pierce several times with a fork and slice lengthwise on top of the potato. Coat the sweet potatoes in the vegetable oil and bake on a foil-lined baking sheet for 40 minutes, or until fork tender. Cool slightly.

While potatoes cool slightly, whip candied yams, Frigo® Whole Milk Ricotta, butter, and pumpkin pie seasoning with a hand mixer on high until smooth.

Remove sweet potatoes from the oven and allow the potatoes to cool slightly before scooping out the flesh using a large spoon (leaving enough potato on the skin to hold its shape) and reserve on the baking sheet.

Add the sweet potato flesh to Ricotta mixture and beat with hand mixer until smooth. Fold in ½ cup roasted cashews and ½ cup dried cranberries. Fill potato skins with the mixture.

Wash and dry hand mixer and bowl.

In the medium bowl beat egg whites with a hand mixer on medium until they are frothy. Add the cream of tartar and increase the mixer speed to high; continue beating until the whites are fluffy, with large bubbles forming around the edges.

With the mixer running, add the sugar, a few teaspoons at a time until all of the sugar is incorporated. Continue beating until the peaks hold stiff peaks, but are still glossy.

Spoon or pipe meringue over the stuffed sweet potatoes and place back in the oven for 3-5 minutes or until meringue is golden brown.

Remove from oven, sprinkle with remaining chopped cashews and dried cranberries.

Enjoy!