Herb-Roasted Sweet Potato Skins

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> Herb-Roasted Sweet Potato Skins

>

> 2 lbs small sweet potatoes

> 1/4 cup grated Parmesan cheese

> 3 tbsps chopped parsley

> 2 cloves garlic, minced

> 1/2 tsp dried oregano

> 1/2 tsp dried rosemary, crumbled

> 1/2 tsp salt

> 1/4 tsp pepper

>

> Preheat the oven to 400 deg F.

>

> Prick the sweet potatoes, place them on a baking sheet and bake for 35 to 45

> minutes, or until tender but not mushy. Remove from the oven and set on a

> rack to cool. (Alternatively, cook the sweet potatoes in the microwave.)

>

> Meanwhile, in a medium bowl, combine the Parmesan, parsley, garlic, oregano,

> rosemary, salt and pepper.

>

> Preheat the broiler. When the potatoes are cool enough to handle, halve the

> whole ones (if using) lengthwise. Scoop the sweet-potato flesh out of the

> skins, leaving a 1/4-inch thick wall. (Reserve the scooped-out flesh for

> another use.) Cut each sweet-potato shell lengthwise into 1/2-inch-wide

> wedges.

>

> Add the skins to the herbed Parmesan mixture and gently toss to combine.

> Place the sweet-potato skins on a baking sheet and broil 4 to 5 inches from

> the heat for 4 to 6 minutes, or until the cheese is melted. Serve hot.

>

> Serves 4

> 98 Calories, 2g Fat, 4mg Chol, 3g Fiber, 18g Carbs, 4g Protein, 248mg Sodium

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