Ingredients
- 4 medium organic sweet potatoes
- 2 tablespoons extra virgin olive oil
- 3 tablespoons chopped parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary, crumbled
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ teaspoon sea salt
- freshly ground black pepper, to taste
Make it step by step
- Preheat oven to 400°F.
- Halve the potatoes lengthwise and prick them.
- Place on a baking sheet and bake 30 to 40 minutes, or until tender but not mushy.
- Remove from oven and set on a rack to cool a bit.
- When potatoes are cool enough to handle, turn on broiler to high.
- Scoop sweet potato flesh out of skins, leaving a wall ½-inch thick.
- (reserve scooped out flesh for another use.
- ) cut each sweet potato shell lengthwise into ½-inch-wide wedges.
- Combine olive oil, herbs, sea salt and pepper in a large bowl.
- Add potato skins to herbed oil mixture and gently toss to combine.
- Place on a baking sheet and broil 4 – 5 inches from the top for 4 to 6 minutes, or until piping hot.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.