Zutaten für Parmesan Roasted Sweet Potato Skins
- 2 large sweet potatoes
- 1/2 cup grated Parmesan cheese
- Fresh Parsley
- Garlic Cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
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Zubereitung von Parmesan Roasted Sweet Potato Skins
- Preheat oven to 400°F (200°C).
- Prick sweet potatoes several times with a fork. Place on a baking sheet and bake for 35-45 minutes, or until tender but not mushy. Remove from oven and let cool slightly on a wire rack. Increase oven temperature to broil.
- In a medium bowl, combine 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 clove minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Once cool enough to handle, halve sweet potatoes lengthwise. Scoop out the flesh, leaving a 1/4- to 1/2-inch-thick shell.
- Cut each sweet potato shell lengthwise into 1/2-inch-wide wedges.
- Add the sweet potato skins to the Parmesan mixture and toss gently to coat.
- Arrange the wedges on a baking sheet. Broil 4-6 inches from the heat for 4-6 minutes, or until the cheese is melted and bubbly.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
25g
Fat
8g
Carbs
10g
