Herb-Roasted Sweet Potato Skins

Serves 4

Bake the potatoes until they are just tender and still a tad firm so they don't turn to mush and fall apart. These potato skins are a great side dish to meat, tofu or salmon.

Ingredients: 
  • 4 medium sweet potatoes, halved lengthwise
  • 2 tablespoons extra virgin olive oil, plus more for oiling
  • 3 tablespoons chopped parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and pepper, to taste
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Method: 

Preheat oven to 400°F. Pierce potatoes all over with a fork then arrange on a greased foil-lined baking sheet, cut sides down, and bake until tender but not mushy, about 30 minutes. Transfer to a plate and set aside until cool enough to handle; reserve foil-lined baking sheet.

Arrange a rack in the oven about 6 inches from the heating element and preheat broiler. Scoop about half of the potato flesh from the skins, leaving a 1/2-inch thick wall around the edges and bottom of each half. (Reserve scooped out flesh for another use.) Cut each sweet potato shell lengthwise into 1/2-inch strips then arrange on the same foil-lined baking sheet in a single layer.

In a small bowl, combine oil, parsley, oregano, rosemary, thyme, sage, salt and pepper then brush all over potato skins and broil until browned in parts and piping hot, 4 to 6 minutes total.

Nutritional Info: 
Per Serving:170 calories (70 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 190mg sodium, 24g carbohydrate (4g dietary fiber, 10g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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