Easy Everyday: Herb-Roasted Sweet Potato Skins

April 25, 2012

sweet potato skins
Photo by Joseph De Leo; styled by Mariya Yufest

Potato skins aren't exactly the first thought in our minds when we're hunting for a healthy side dish or snack. Loaded up with sour cream, bacon bits, and cheddar cheese, only in our most delusional, food-deprived state can we trick ourselves into thinking the fiber in the skin can navigate those top-heavy starch boats through our system. But using foods that might be discarded otherwise holds a certain appeal, and whereas skins from regular potatoes might be suitable for pounding into a batch of mash, sweet potato skins aren't quite as easy to break down, which brings us to this handy method.

Roast sweet potatoes as you normally would, except split them in half lengthwise first. This makes it easier to scoop out the flesh (save for puréed soup, ravioli filling, baby food), leaving you with skins lined with just a half-inch of innards. Then, slice the skins into strips, brush with herb oil (a little minced garlic wouldn't hurt, either), and broil flesh-side-up until dappled brown and the herbs in the oil cling to each rib.

What you're left with are actually much more like baked fries than loaded skins. But unlike baked sweet potato fries, which can easily stick to the baking sheet and become ragged, these have a backbone keeping their soft flesh up and away from that sabotaging surface -- ensuring that every morsel makes it to its rightful place: your mouth.

Herb-Roasted Sweet Potato Skins

Serves 4

4 medium sweet potatoes, halved lengthwise
2 tablespoons extra virgin olive oil, plus more for oiling
3 tablespoons chopped parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Salt and pepper to taste

See the full recipe (and save and print it) here.

How would you switch up the seasonings to make this recipe your own? Share your ideas and cooking tips in the comments section below!

Like this post? See the Easy Everyday topic from last week: Fruit and Hemp Seed Muesli.

4 Comments Add a Comment
  • Victoria_sepia

    VictoriaLynn says: Yum! I would use grapeseed oil instead of EVOO because doesn't EVOO convert into a trans-fat at high temperatures?

    about 1 year ago Reply to this »
  • Maddy-macau-robuchon

    Maddy is the senior editor of Whole Foods Market Cooking.

    Maddy, Editor says: Hi VictoriaLynn, grapeseed oil would work well! Actually, virgin olive oils are highly resistant to hydrogenation, and the process by which unsaturated oils are converted to saturated fats is only achieved in factory or large commercial settings -- you'll never encounter this transformation at home. Hope that eases your concerns!

    about 1 year ago
  • Victoria_sepia

    VictoriaLynn says: That's great to know. Thank you Maddy! :)

    about 1 year ago
  • Missing_avatar

    Mark Criden says: These look great. Sweet potatoes are my pick for most versatile and underrated carb. Thanks for setting me in a new direction!

    about 1 year ago Reply to this »

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