Parmesan-Roasted Sweet Potato Skins |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is from the 1995 publication, The Simply Healthy Lowfat Cookbook. Ingredients:
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 |
Directions:
1. Preheat oven to 400 degrees F.
2. 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.
3. In a medium bowl, combine the Parmesan cheese, parsley, garlic, oregano, rosemary, salt & ground pepper.
4. 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.
5. Add the skins to the herbed Parmesan mixture & gently toss to combine.
6. 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.
7. Serve hot & ENJOY!
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