HERB-ROASTED SWEET POTATO SKINS

Serves 4

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

4 medium 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

Method

Preheat oven to 400°F. Halve 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, salt and pepper in a large bowl. Add potato skins to herbed oil mixture and gently toss to combine. Return to baking sheet and broil 4 to 5 inches from the top for 4 to 6 minutes, or until piping hot.

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