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Herb-Roasted Sweet Potato Skins

Serves 4
Time 45 min
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 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
Method

Preheat the oven to 400°F. Pierce potatoes all over with a fork then arrange on a 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.

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.
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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