Parmesan-Roasted Sweet Potato Skins Recipe #378313
This recipe is from the 1995 publication, The Simply Healthy Lowfat Cookbook.
by Sydney Mike
1 hour | 10 min prep
SERVES 6
- 2 lbs sweet potatoes, small in size
- 2 ounces parmesan cheese, grated
- 3 tablespoons fresh parsley, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon oregano
- 1/2 teaspoon rosemary, crumbled
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- Preheat oven to 400 degrees F.
- Prick the sweet potatoes with a fork, then place them on a baking sheet & bake for about 35-45 minutes or until they are tender but not mushy, then remove them from the oven & set them on a wire rack to cool, while increasing the oven temperature to broil.
- In a medium bowl, combine the Parmesan cheese, parsley, garlic, oregano, rosemary, salt & ground pepper.
- When potatoes are cool enough to handle, halve them lengthwise & scoop the flesh out of the skins, leaving a shell from 1/4-inch to 1/2-inch thick. Cut each sweet potato shell lengthwise into 1/2-inch-wide wedges.
- Add the skins to the herbed Parmesan mixture & gently toss to combine.
- Place the sweet potato wedges on a baking sheet & broil from 4 to 5 inches from the heat for 4 to 6 minutes, or until the cheese is melted & bubbly.
- Serve hot & ENJOY!
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