Herb-Roasted Sweet Potato Skins

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, tofu 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

Method

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. 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 potato shell 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.

Nutrition

Per serving: 170 calories (70 from fat), 7g total fat, 1g saturated fat, 2g protein, 24g total carbohydrate (4g dietary fiber, 10g sugar), 0mg cholesterol, 190mg sodium