Sweetpotato Stuffed Shells with Sage Cream Sauce
Recipe Created by The Mindful Hapa
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
- 2 Tablespoons ground parmesan
- 2 Tablespoons butter + fresh sage leaves, optional
- 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!