Ingredients

When you make the following potato skins recipe, save the scooped-out flesh from the sweet potatoes to make mashed sweet potatoes or sweet potato pie. Or bake sweet potatoes to mash for Thanksgiving dinner and save the skins for this side dish — which also makes a great appetizer.
If you do not have small sweet potatoes to hand, halve larger ones lengthwise to bake.

2 pounds small sweet potatoes
1/4 cup grated Parmesan cheese
3 tablespoons chopped parsley
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Preheat the oven to 400 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 6 minutes, or until the cheese is melted. Serve hot. Makes 4 servings.

Nutrition information per serving: 98 cal., 1.6 g total fat (1 g saturated), 4 mg chol., 3 g dietary fiber, 18 g carbo., 4 g pro., 248 mg sodium.