Herb-Roasted Sweet Potato Skins

Yield: 4 servings

Time: 45 minutes

Ingredients:

• 2 tablespoons extra-virgin olive oil, plus more for the pan

• 3 tablespoons chopped fresh flat-leaf parsley

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried rosemary

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried sage

• 1/2 teaspoon fine sea salt

• 1/4 teaspoon ground black pepper

Instructions:

1. Preheat the oven to 400°F.

2. Pierce potatoes all over with a fork then arrange on an oiled foil-lined baking sheet, cut sides down, and bake until tender but not mushy, about 30 minutes.

3. Transfer to a plate and set aside until cool enough to handle; reserve foil-lined baking sheet.

4. Arrange a rack in the oven about 6 inches from the heating element and preheat broiler.

5. Scoop about half of the potato flesh from the skins, leaving a 1/2-inch thick wall around the edges and bottom of each half. (Reserve scooped out flesh for another use.)

6. Cut each sweet potato shell lengthwise into 1/2-inch strips then arrange on the same foil-lined baking sheet in a single layer.

7. In a small bowl, combine oil, parsley, oregano, rosemary, thyme, sage, salt and pepper then brush all over potato skins.

8. Broil potato skins until browned in parts and piping hot, 4 to 6 minutes.

Source: Whole Foods Market

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