Parmesan Roasted Sweet Potato Skins

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This recipe is from the 1995 publication, the simply healthy lowfat cookbook.

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Steps

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Preheat oven to 400 degrees f.

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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.

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In a medium bowl , combine the parmesan cheese , parsley , garlic , oregano , rosemary , salt & ground pepper.

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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.

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Cut each sweet potato shell lengthwise into 1 / 2-inch-wide wedges.

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Add the skins to the herbed parmesan mixture & gently toss to combine.

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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.

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Serve hot & enjoy !.

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Ingredients

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sweet potatoes, parmesan cheese, fresh parsley, garlic cloves, oregano, rosemary, salt, fresh ground black pepper