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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 168.2
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 53.7 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 1.8 g

View full nutritional breakdown of HERB-ROASTED SWEET POTATO SKINS calories by ingredient
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HERB-ROASTED SWEET POTATO SKINS

Submitted by: CINDY_LU_WHO

Introduction

nutritious snack rich in potassium, Vitamin A, and Manganese... feel free to change up the herbs to accomodate your taste. You can make a cinnamon and honey dip as well just remember to add the calories and sugar to your food log. nutritious snack rich in potassium, Vitamin A, and Manganese... feel free to change up the herbs to accomodate your taste. You can make a cinnamon and honey dip as well just remember to add the calories and sugar to your food log.
Number of Servings: 4

Ingredients

    4 medium small 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

Tips

Make sure you do not over bake the sweet potatoes...


Directions

Preheat oven to 400F. 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 in half lengthwise, then each half into four strips. 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.

Serving Size: makes 4 servings of 8 strips.

Number of Servings: 4

Recipe submitted by SparkPeople user CINDY_LU_WHO.





TAGS:  Side Items |

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