Herb-Roasted Sweet Potato Skins
- 4 sweet potatoes, halved lengthwise
- 2 tablespoons extra-virgin olive oil, plus more for the pan
- 3 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Preheat the oven to 400°F.
Pierce potatoes all over with a fork then arrange on an oiled 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.
Broil potato skins until browned in parts and piping hot, 4 to 6 minutes.
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- 4 sweet potatoes, halved lengthwise
- 2 tablespoons extra-virgin olive oil, plus more for the pan
- 3 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper