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Herb-roasted Sweet Potato Skins

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Description Edit

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 Edit

Directions Edit

  1. Preheat oven to 400°F.
  2. Halve the potatoes lengthwise and prick them.
  3. Place on a baking sheet and bake 30 to 40 minutes, or until tender but not mushy.
  4. Remove from oven and set on a rack to cool a bit.
  5. When potatoes are cool enough to handle, turn on broiler to high.
  6. Scoop sweet potato flesh out of skins, leaving a wall ½-inch thick.
  7. (reserve scooped out flesh for another use.
  8. ) cut each sweet potato shell lengthwise into ½-inch-wide wedges.
  9. Combine olive oil, herbs, sea salt and pepper in a large bowl.
  10. Add potato skins to herbed oil mixture and gently toss to combine.
  11. Place on a baking sheet and broil 4 – 5 inches from the top for 4 to 6 minutes, or until piping hot.

Nutritional information Edit

Per serving (4.5 oz / 125 g-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

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