Parmesan-Roasted Sweet Potato Skins

Total Time
1hr
Prep 10 mins
Cook 50 mins

This recipe is from the 1995 publication, The Simply Healthy Lowfat Cookbook.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. Prick the sweet potatoes with a fork, then place them on a baking sheet & bake for about 35-45 minutes or until they are tender but not mushy, then remove them from the oven & set them on a wire rack to cool, while increasing the oven temperature to broil.
  3. In a medium bowl, combine the Parmesan cheese, parsley, garlic, oregano, rosemary, salt & ground pepper.
  4. When potatoes are cool enough to handle, halve them lengthwise & scoop the flesh out of the skins, leaving a shell from 1/4-inch to 1/2-inch thick. Cut each sweet potato shell lengthwise into 1/2-inch-wide wedges.
  5. Add the skins to the herbed Parmesan mixture & gently toss to combine.
  6. Place the sweet potato wedges on a baking sheet & broil from 4 to 5 inches from the heat for 4 to 6 minutes, or until the cheese is melted & bubbly.
  7. Serve hot & ENJOY!
Most Helpful

Very different! I've never made anything like this before, next time I would cut them bigger and I think maybe serve with a dip. This time however, they were made as a vegetable side-dish and we really enjoyed them. I baked the sweet potatoes earlier in the day, and prepared the wedges shortly before our meal was ready, so I found this to be a good make-ahead recipe. Really good, I'll make these again. Thanks Syd! Made for Aus/NZ swap#30

Karen Elizabeth July 06, 2009

Different and tasty way to prepare sweet potatoes! The Parmesan/garlic/rosemary topping was wonderful with the sweet potato flavor. Mine were not as crispy as I'd hoped they would be but they were delicious none the less. Thanks for sharing this recipe!

loof November 16, 2010

Very tasty. I cut the sweet potatoes in half instead of wedges. I just sprinkled the cheese mixture on top and threw them under the boiler. They have a natural sweetness to them but I would cut back on the oregano and rosemary next time I prepare them. The spices were a tad bit overpowering for us. Thanks for posting. :)

teresas February 13, 2010

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