Parmesan-Roasted Sweet Potato Skins
After making these irresistible sweet potato skins, you will have the scooped-out flesh of two pounds of sweet potatoes to make whipped sweet potatoes, glazed mashed sweet potatoes, or a decadent sweet potato pie.
  • 2 pounds small sweet potatoes
  • 2 ounces grated Parmesan cheese
  • 3 tablespoons chopped parsley
  • 2 garlic cloves, minced
  • 1/2 teaspoon oregano
  • 1/2 teaspoon rosemary, crumbled
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

1. Preheat oven to 400°F.

2. If potatoes are not small, halve lengthwise to bake. Prick sweet potatoes, place on a baking sheet and bake 35 to 45 minutes, or until tender but not mushy. Remove from oven and set on a rack to cool.

3. Meanwhile, in medium bowl, combine Parmesan, parsley, garlic, oregano, rosemary, salt, and pepper.

4. When potatoes are cool enough to handle, halve lengthwise. Scoop sweet potato flesh out of skins, leaving a wall 1/4-inch thick. (Reserve scooped out flesh for another use.) Cut each sweet potato shell lengthwise into 1/2-inch-wide wedges.

5. Add skins to herbed Parmesan mixture and gently toss to combine. Place sweet potato skins on a baking sheet and broil about 5 inches from the for 4 to 6 minutes, or until cheese is melted and bubbly. Serve hot.

Nutritional Information
Per serving: 99 calories, 2.9g total fat, 1.8g saturated fat, 0.8g monounsaturated fat, 0.1g polyunsaturated fat, 1g dietary fiber, 5g protein, 14g carbohydrate, 8mg cholesterol, 272mg sodium.
Good source of: beta-carotene.

Date Published: 09/19/2005 > Printer-friendly Version

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