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| INGREDIENTS |
| 4 |
medium sweet potatoes, scrubbed well |
| 1 tbsp |
olive oil |
| 3 tbsp |
chopped fresh parsley |
| ½ tsp |
dried oregano |
| ½ tsp |
dried rosemary, crushed |
| ½ tsp |
dried thyme |
| ½ tsp |
dried sage |
| ¼ tsp |
kosher salt |
| ¼ tsp |
freshly ground black pepper |
|
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|
| RECIPE |
- Preheat oven to 400ºF.
- Halve the potatoes lengthwise and prick all over with a fork. Place on foil lined baking sheet sprayed with cooking spray.
- Bake for 30-40 minutes or until tender but not mushy.
- While potatoes are baking, mix together the remaining ingredients in large bowl and set aside.
- Remove from oven, place on rack and cool until able to handle.
- When cool enough to work with, scoop out potato flesh leaving ½ inch of flesh creating a shell (reserve remaining scooped out sweet potato for another use).
- Cut each scooped out half into 4 strips and toss in large bowl with herbs.
- Preheat broiler in oven.
- Place skins on foil lined baking sheet skin side down and broil for 4-5 inches from broiler top for 4-6 minutes, serve hot.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
4 strips
NUMBER OF SERVINGS:
4 servings
|
|
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| NUTRITION FACTS |
| |
| Calories |
130 |
|
| Total Fat |
3 |
g |
|
| Saturated Fat |
.5 |
g |
|
|
|
| Sodium |
180 mg |
|
| Total Carbohydrates |
24 g |
|
| Fiber |
4 g |
|
| Protein |
2 g |
|
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