November 14, 2018
Organic Raw Sweet Potatoes

Herb-Roasted Sweet Potato Skins

by Berkeley Wellness  

You can save the scooped-out flesh from the sweet potatoes in this recipe to make mashed sweet potatoes or sweet potato pie. Or use 1¾ cups of the mashed sweet potato flesh as a substitute for the 15-ounce can of pumpkin purée called for in our Pumpkin Cheesecake.

Serving suggestion: This side dish would also make a great appetizer.


  • 2 pounds small sweet potatoes
  • ¼ cup grated Parmesan cheese
  • 3 tablespoons chopped parsley
  • 2 cloves garlic, minced
  • ½ teaspoon oregano
  • ½ teaspoon rosemary, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper


1. Preheat the oven to 400°F.

2. If the sweet potatoes are not small, halve them lengthwise to bake. 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.)

3. Meanwhile, in a medium bowl, combine the Parmesan, parsley, garlic, oregano, rosemary, salt, and pepper.

4. 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 wall ¼ inch thick. (Reserve the scooped-out flesh for another use.) Cut each sweet potato shell lengthwise into ½-inch-wide wedges.

5. 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 5 inches from the heat for 4 to 6 minutes, or until the cheese is melted. Serve hot.

Makes 4 servings.

Nutrition per serving: 100 calories, 2g total fat (1g saturated), 3g dietary fiber, 18g carbohydrate, 4g protein, 300mg sodium.

A good source of: beta carotene.

Also see 12 Recipe Ideas for Sweet Potatoes.