Savory Sweet Potato Skins.

Don’t mind my dirty cutting board below. I was chopping nuts. That has nothing to do with these sweet potatoes, but I felt that you needed to know.

Now, stop what you are doing right this second and go make these sweet potato skins. They will complete you, Jerry Maguire style.

Not sure what to do with all those leftover mashed sweet potatoes? Well, that’s an easy one. Make some whipped sweet potatoes or some waffles or some glazed sweet potato muffins.

Or just mix them with some vanilla and cinnamon, then top with whipped cream. Makes a perfect afternoon snack if I do say so myself.

How delicious are potato skins? This was my first time making homemade ones, but my goal was to make a few as a healthier side dish for Mr. How Sweet. I was nervous about the skins of the sweet taters, but they turned out crispy and delicious. Especially since they were coated with a sprinkling of sea salt.

Potato skins really remind me of Mother Lovett. Any time we went out to dinner, she usually ordered potato skins and ” wing dings.”  I think that is code for chicken wings, but one restaurant called them wing dings and she just never let it go. It didn’t matter where we went – out for seafood or to a steakhouse – she only ordered potato skins. Or wings. Oh – or chicken quesadillas. Watching an elegant 85-year old lady with dentures eat “wing dings” was pretty amusing though. And very messy.

So, dare I say that these may be one of my most favorite snacks I’ve made to date? I know I can be dramatic and all, but these took the cake.

And just to take it over the top, add a dollop of greek yogurt or sour cream on top. Then all will be right in the world.

Savory Sweet Potato Skins

makes 8 skins

4 small sweet potatoes

2 tablespoons olive oil

3-4 ounces low fat cheese, grated

2 slices of bacon, crumbled

1/4 cup chopped green onions

1/4 cup plain greek yogurt

sea salt

Preheat oven to 400.

Cut sweet potatoes in half lengthwise, set on a baking sheet, and bake cut side up for 30-40 minutes. Remove from oven and let cool. Once cool enough to handle, scoop out sweet potato flesh, leaving just the slightest bit in the skin. Discard the flesh.

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 a sprinkling of cheese in each, topping with bacon. Place back in the oven for 2-3 minutes, or until cheese is melted. Remove and top with green onions and greek yogurt (or sour cream, of course!)

We all know that Mr. How Sweet is a man of few words, so when he exclaimed how delicious these were multiple times, I knew I’d hit the jackpot. That means you will love them too!

Tagged as: recipes

 Email  Print