Cheesy Sweet Potato Skins

Did you know that the skins of sweet potatoes hold the most vitamins and other general nutritious properties that I can’t name because I’m just repeating something vague that I heard a long time ago?

I wish I could show you a photo of the way that Luke picked these up and ate them like they were french fries.

And, besides the fact that these taste really yummy, we were watching Parks and Recreation while eating them, and April finally kissed Andy after he does all the things she hates so she won’t have to. Needless to say, these potato skins hold the special kind of nostalgia that can only come about by your favorite television character getting kissed by the girl he loves.

Wow, the things I say on this blog really make me sound like a freak.

These would be equally delicious with regular potatoes too, so do it.

Cheesy Sweet Potato Skins

3 small sweet potatoes, scrubbed clean
2 tablespoons olive oil
6 tablespoons shredded parmesan cheese
6 tablespoons panko bread crumbs
6 tablespoons plain greek yogurt
chopped curly parsley, as a garnish
coarse sea salt, to taste

Preheat oven to 400.

Cut sweet potatoes in half lengthwise, set on a baking sheet cut side up, and bake for 45-60 minutes, or until fork tender. Remove from oven and let cool. Once cool enough to handle, scoop out sweet potato flesh, leaving some of the flesh in the skin. Save the flesh for another use, or discard.

Flip skins over so skin side is up. Brush with olive oil and sprinkle with sea salt, then bake for 10 minutes. Flip, brush insides with olive oil, and bake for 10 more minutes.

Remove skins and place 1 tablespoon of cheese in each, topping with 1 tablespoon of panko. Place back in the oven for 2-3 minutes, or until cheese is melted and panko is golden brown. Remove and top with greek yogurt and garnish with parsley.

Serve with anything you’d normally serve with potatoes!

Kelsey May


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