herb-roasted sweet potato skins


I saw this recipe on whole foods website, and decided to try it.  And absolutely loved it!

Bake the potatoes until they are just tender and still a tad firm so they don’t turn to mush and fall apart. These potato skins are a great side dish to meat or salmon.


Ingredients:

4 medium sweet potatoes, halved lengthwise
2 tablespoons extra virgin olive oil, plus more for oiling
3 tablespoons chopped parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Salt and pepper to taste
Preparations:
Preheat oven to 400°F. Pierce potatoes all over with a fork then arrange on a greased foil-lined baking sheet, cut sides down, and bake until tender but not mushy, about 30 minutes. Transfer to a plate and set aside until cool enough to handle; reserve foil-lined baking sheet. 

Arrange a rack in the oven about 6 inches from the heating element and preheat broiler (grill). Scoop about half of the potato flesh from the skins, leaving a 1/2-inch thick wall around the edges and bottom of each half. (Reserve scooped out flesh for another use.) Cut each sweet potatoshell lengthwise into 1/2-inch strips then arrange on the same foil-lined baking sheet in a single layer.

In a small bowl, combine oil, parsley, oregano, rosemary, thyme, sage, salt and pepper then brush all over potato skins and broil until browned in parts and piping hot, 4 to 6 minutes total.

Enjoy it!

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