1 Review of Parmesan-Roasted Sweet Potato Skins

From: Karen Elizabeth

On Jul 6, 2009

Very different! I've never made anything like this before, next time I would cut them bigger and I think maybe serve with a dip. This time however, they were made as a vegetable side-dish and we really enjoyed them. I baked the sweet potatoes earlier in the day, and prepared the wedges shortly before our meal was ready, so I found this to be a good make-ahead recipe. Really good, I'll make these again. Thanks Syd! Made for Aus/NZ swap#30