Herb-roasted Sweet Potato Skins

Vegan Herb-Roasted Sweet Potato Skins Recipe with Parsley, Oregano, Rosemary, Thyme, and Sage

Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 4 |

Vegan diet

Introduction

Herb-roasted sweet potato skins are a delicious and nutritious appetizer or side dish that is perfect for any occasion. These crispy and flavorful potato skins are sure to be a hit with your family and friends.

History

The idea of roasting sweet potato skins with herbs and spices originated from the desire to create a healthier and more flavorful alternative to traditional potato skins. By using sweet potatoes, which are packed with vitamins and minerals, and adding a variety of herbs and spices, this recipe was born.

Ingredients

4 medium organic sweet potatoes
2 tbsp extra virgin olive oil
3 tbsp chopped parsley
0.5 tsp dried oregano
0.5 tsp dried rosemary, crumbled
0.5 tsp dried thyme
0.5 tsp dried sage
0.25 tsp sea salt
freshly ground black pepper, to taste

How to prepare

Preheat the oven to 400°F (204°C).
Halve the potatoes lengthwise and prick them.
Place the potatoes on a baking sheet and bake for 30 to 40 minutes, or until they are tender but not mushy.
Remove the potatoes from the oven and set them on a rack to cool slightly.
When the potatoes are cool enough to handle, turn on the broiler to high.
Scoop the sweet potato flesh out of the skins, leaving a wall that is 0.5 inch thick.
(Reserve the scooped out flesh for another use.)
Cut each sweet potato shell lengthwise into 0.5 inch-wide wedges.
In a large bowl, combine the olive oil, herbs, sea salt, and pepper.
Add the potato skins to the herbed oil mixture and gently toss to combine.
Place the coated potato skins on a baking sheet and broil them 4 – 5 inches from the top for 4 to 6 minutes, or until they are piping hot.

Variations

Try adding different herbs and spices, such as paprika, cumin, or chili powder, for a unique flavor profile.
Top the potato skins with cooked bacon or shredded cheese for an extra indulgent treat.

Cooking Tips & Tricks

Make sure to prick the sweet potatoes before baking to allow steam to escape and prevent them from bursting.

- Be careful not to overcook the sweet potatoes, as they can become mushy.

- For extra flavor, try adding a sprinkle of grated Parmesan cheese before broiling the potato skins.

Serving Suggestions

Serve herb-roasted sweet potato skins as an appetizer or side dish with a dollop of Greek yogurt or sour cream for dipping.

Cooking Techniques

The key to making perfect herb-roasted sweet potato skins is to bake the sweet potatoes until they are tender but not mushy, and then broil them until they are crispy and golden brown.

Ingredient Substitutions

If you don't have fresh herbs on hand, you can use dried herbs instead. You can also substitute the olive oil with melted butter or coconut oil for a different flavor.

Make Ahead Tips

You can prepare the sweet potatoes up to the point of scooping out the flesh and coating the skins with the herb mixture ahead of time. Simply store them in an airtight container in the refrigerator until you are ready to broil them.

Presentation Ideas

Serve herb-roasted sweet potato skins on a platter garnished with fresh herbs, such as parsley or chives, for a beautiful and appetizing presentation.

Pairing Recommendations

Herb-roasted sweet potato skins pair well with grilled chicken, roasted vegetables, or a fresh green salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover herb-roasted sweet potato skins in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them on a baking sheet and bake in a 350°F (177°C) oven for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of herb-roasted sweet potato skins contains approximately 180 calories.

Carbohydrates

Each serving of herb-roasted sweet potato skins contains approximately 25 grams of carbohydrates.

Fats

Each serving of herb-roasted sweet potato skins contains approximately 7 grams of fat.

Proteins

Each serving of herb-roasted sweet potato skins contains approximately 2 grams of protein.

Vitamins and minerals

Sweet potatoes are rich in vitamins A and C, as well as potassium and fiber.

Alergens

This recipe is gluten-free and dairy-free. However, if you have a nut allergy, be sure to check the ingredients for any potential allergens.

Summary

Herb-roasted sweet potato skins are a nutritious and delicious dish that is high in vitamins, minerals, and fiber. They are a great alternative to traditional potato skins and are sure to be a hit with your family and friends.

Summary

Herb-roasted sweet potato skins are a delicious and nutritious dish that is perfect for any occasion. With their crispy texture and flavorful herb mixture, these potato skins are sure to be a hit with your family and friends.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for herb-roasted sweet potato skins. It was many years ago, when I was just a young girl living in the countryside. My neighbor, Mrs. Jenkins, was known for her delicious cooking and she often shared her recipes with me.

One crisp autumn afternoon, Mrs. Jenkins invited me over to her house for tea. As we sat at her kitchen table, sipping on hot tea and nibbling on homemade cookies, she suddenly got up and disappeared into her pantry. I could hear her rummaging around, and when she came back, she was holding a large sweet potato in her hand.

"Have you ever tried sweet potato skins before, dear?" she asked me with a twinkle in her eye.

I shook my head, curious to see what she had in store. Mrs. Jenkins then proceeded to show me how to roast the sweet potato skins with a blend of herbs and spices. The aroma that filled her kitchen was simply intoxicating, and I couldn't wait to taste the end result.

After patiently waiting for the sweet potato skins to roast to a golden perfection, Mrs. Jenkins served them to me on a white porcelain plate. The skins were crispy on the outside and tender on the inside, with a burst of flavor from the herbs and spices. I took a bite and instantly fell in love with the dish.

From that day on, I made it a point to learn Mrs. Jenkins' recipe for herb-roasted sweet potato skins. I watched her closely as she cooked, taking mental notes of each step and ingredient. Mrs. Jenkins was a patient teacher, guiding me through the process with a gentle hand and a warm smile.

As the years passed, I perfected the recipe for herb-roasted sweet potato skins. I made it for my family and friends, who all raved about how delicious it was. I even entered it into a local cooking competition and won first place, much to my delight.

Over time, I added my own twist to the recipe, experimenting with different herbs and spices to create new and exciting flavors. I also shared the recipe with others, passing on the tradition that Mrs. Jenkins had started all those years ago.

Today, whenever I make herb-roasted sweet potato skins, I think back to that autumn afternoon in Mrs. Jenkins' kitchen. The memory of her kind smile and the taste of that first bite still lingers in my mind, a reminder of the joy that good food and good company can bring.

As I continue to cook and create in my own kitchen, I am grateful for the lessons and recipes that have been passed down to me. Mrs. Jenkins may no longer be with us, but her legacy lives on through the delicious dishes that I make in her honor.

And so, I dedicate this recipe for herb-roasted sweet potato skins to Mrs. Jenkins, my dear friend and mentor. Thank you for teaching me the magic of cooking and for inspiring me to share that magic with others. Your memory will always have a special place in my heart, just like the sweet potato skins that you so graciously introduced me to all those years ago.