Recipe: Herb Roasted Sweet Potato Skins (with garlic and Parmesan cheese)

HERB ROASTED SWEET POTATO SKINS

"When you make this recipe, save the scooped-out flesh from the sweet potatoes to make mashed sweet potatoes or sweet potato pie. Or, bake sweet potatoes to mash for Thanksgiving dinner and save the skins for this side dish, which also makes a great appetizer. If you do not have small sweet potatoes on hand, halve larger ones lengthwise to bake."

2 pounds small sweet potatoes
1/4 cup grated Parmesan cheese
3 tablespoons chopped parsley
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat the oven to 400 degrees F.

Prick the sweet potatoes, place them on a baking sheet and bake for 35 to 45 minutes or until tender but not mushy. Remove from the oven and set on a rack to cool. (Or, cook the sweet potatoes in the microwave.)

Meanwhile, in a medium bowl, combine the Parmesan, parsley, garlic, oregano, rosemary, salt and pepper.

Heat the broiler.

When the potatoes are cool enough to handle, halve the whole ones (if using) lengthwise. Scoop the potato flesh out of the skins, leaving a 1/4-inch-thick wall. (Reserve the scooped-out flesh for another use.)

Cut each shell lengthwise into 1/2-inch-wide wedges. Add the skins to the herbed Parmesan mixture and gently toss to combine. Place on a baking sheet.

Broil 4- to 5-inches from the heat for 4 to 6 minutes, or until the cheese is melted. Serve hot.

Makes 4 servings
Source: The Wellness Kitchen by J. Swartzberg and S. Margen and Staff of Wellness Kitchen