Parmesan-Roasted Sweet Potato Skins

After making these irresistible sweet potato skins, you will have the scooped-out flesh of two pounds of sweet potatoes to make whipped sweet potatoes, glazed mashed sweet potatoes, or a decadent sweet potato pie.

Parmesan-Roasted Sweet Potato Skins


Quantity Ingredients
2 lbs. small sweet potatoes
2 ounces grated Parmesan cheese
3 tbsp chopped parsley
2 cloves garlic, minced
1/2 tsp oregano
1/2 tsp rosemary, crumbled
1/4 tsp salt
1/4 tsp pepper


1. Preheat oven to 400 degrees F. 2. If potatoes are not small, halve lengthwise to bake. Prick sweet potatoes, place on a baking sheet and bake 35 to 45 minutes, or until tender but not mushy. Remove from oven and set on a rack to cool. 3. Meanwhile, in medium bowl, combine Parmesan, parsley, garlic, oregano, rosemary, salt and pepper. 4. When potatoes are cool enough to handle, halve lengthwise. Scoop sweet potato flesh out of skins, leaving a wall 1/4-inch thick. (Reserve scooped out flesh for another use.) Cut each sweet potato shell lengthwise into 1/2-inch-wide wedges. 5. Add skins to herbed Parmesan mixture and gently toss to combine. Place sweet potato mixture and gently toss to combine. Place sweet potato skins on a baking sheet and broil about 5 inches from the element for 4 to 6 minutes, or until cheese is melted and bubbly. Serve hot. Nutrition Information per serving: 99 calories, 2.9 total fat, 1.8 g saturated fat, 1 g dietary fiber, 8 mg cholesterol, 272 mg sodium.