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Sweetpotato Stuffed Shells with Sage Cream Sauce

Recipe Created by The Mindful Hapa
Prep Time: 45 mins
Cook Time: 30 mins
Print Recipe

Ingredients

Sweetpotato Stuffed Shells

  • 20 Shells
  • 1 1/2 Cups roasted sweetpotato, two medium sweetpotatoes
  • 1 Cup full fat ricotta, 2/3 15 ounce container
  • 1 Egg, large
  • 1 Teaspoon salt
  • 1/4 Teaspoon ground sage
  • Ground black pepper , pinch

Sage Cream Sauce

  • 1/2 Stick butter
  • 2 Tablespoon flour
  • 1 Onion, medium-sized, diced
  • 1 Tablespoon Better Than Bouillon, organic vegetable base
  • 1 Pint heavy whipping cream
  • 3/4 Teaspoon ground sage
  • Salt, to taste

Topping

  • 2 Tablespoons ground parmesan
  • 2 Tablespoons butter + fresh sage leaves, optional

Instructions

  • Start by preparing your sweetpotatoes. Preheat oven to 425 degrees and line a baking tray with parchment paper.
  • Pierce the two sweetpotatoes all over with a fork. Place on a parchment-lined baking tray and cook for 45-50 minutes, or until you can easily insert a knife through the thickest part of the sweetpotato.
  • Remove from the oven and let cool. Once cool, remove skins and move to a small bowl. Mash using a fork or potato maker.
  • While sweetpoatoes are cooking, boil your shells until al dente, 8-9 minutes (shells will continue to cook through when baked in the oven.)
  • For your filling, measure 1 1/2 cups of mashed roasted sweetpotato and mix together with ricotta, egg, salt, sage and black pepper until well combined. Set aside.
  • Start on your sauce - in a medium cast-iron skillet, add 1/2 stick butter and brown over medium heat.
  • Once butter is browned, turn heat to medium low, and add two tablespoons of flour, whisking continuously to ensure flour does not burn (flour should be sizzling). Cook for 3-5 minutes or until flour turns a light brown color.
  • Add diced onions, and using a wooden spoon, stir and cook for an additional 3-5 minutes or until onions start to brown.
  • Stir in one tablespoon Better Than Bouillon, organic vegetable base. If you don't have, leave out and add one teaspoon salt instead. Stir until evenly combined.
  • Slowly whisk in one pint heavy whipping cream. Bring to a simmer and remove from heat, set aside. To a small bowl, add 1/4 of the sauce and set aside for later.
  • Start preparing your shells - split filling evenly between 20 shells and place directly in the cast-iron skillet with sauce (you might need to squish in the shells!).
  • Finish by topping off the extra sauce, ground parmesan, and fresh mozzarella.
  • Bake at 350 degrees for 25 minutes, broiling for the last 2-3 minutes to brown mozzarella cheese if needed.
  • Optional: remove and top with fried sage leaves (brown butter in a small saute pan and add fresh sage leaves cooking for one minute or until crisp). Enjoy!