Herb-roasted Sweet Potato Skins

Herb-Roasted Sweet Potato Skins

Dairy Free, Gluten Free, Vegan

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.

Serves 4

4 medium organic sweet potatoes 2 tablespoons extra virgin olive oil 3 tablespoons chopped parsley 1/2 teaspoon dried oregano 1/2 teaspoon dried rosemary, crumbled 1/2 teaspoon dried thyme 1/2 teaspoon dried sage 1/4 teaspoon sea salt freshly ground black pepper, to taste

Preheat oven to 400�F.

Halve the potatoes lengthwise and prick them. Place on a baking sheet and bake 30 to 40 minutes, or until tender but not mushy. Remove from oven and set on a rack to cool a bit.

When potatoes are cool enough to handle, turn on broiler to high. Scoop sweet potato flesh out of skins, leaving a wall 1/2-inch thick. (Reserve scooped out flesh for another use.) Cut each sweet potato shell lengthwise into 1/2-inch-wide wedges.

Combine olive oil, herbs, sea salt and pepper in a large bowl. Add potato skins to herbed oil mixture and gently toss to combine. Place on a baking sheet and broil 4�5 inches from the top for 4 to 6 minutes, or until piping hot.

Nutrition Info Per serving (4.5 oz/125g-wt.): 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

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group