Crispy Sweet Potato Skins
Crispy Sweet Potato Skins
Photography by Jodi Pudge
- Portion size: 4
This recipe makes 4 pieces servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: | - |
| cal | 229 |
| pro | 8 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 29 g |
| fibre | 2 g |
| chol | 28 mg |
| sodium | 402 mg |
| % RDI: | - |
| calcium | 17 |
| iron | 9 |
| vit A | 73 |
| vit C | 28 |
| folate | 10 |
A parent can pitch in the day before to bake the sweet potato. Bake the skins in a toaster oven if you have one; it heats up quickly and is energy efficient – ideal for small snacks.
Ingredients
- 1 1sweet potatosweet potatoes, (about 1 lb/450 g)
- 1-1/2 tsp 1-1/2tspolive oil
- 1 pinch 1pincheach salt and pepper
- 1/2 cup 1/2cupshredded Swiss cheese
- 3 tbsp 3tbspBalkan-style plain yogurt or light sour cream
- 1 half 1halfgreen onion, finely chopped
Preparation
Scrub and pat potato dry; prick all over with fork. Microwave on paper towel on high until tender, about 5 minutes. (Or bake in 400°F/200°C oven, about 1 hour.) Let cool enough to handle.
Cut in half; scoop out flesh, leaving 1/2-inch (1 cm) thick walls. Brush inside and out with oil; sprinkle with salt and pepper. Cut each half lengthwise in half; arrange, cut side up, on foil-lined baking sheet. Bake in 450°F (230°C) oven, turning over once, until golden, 15 to 20 minutes.
Turn cut side up; sprinkle with cheese. Cook until cheese is melted, about 3 minutes. Serve topped with yogurt and green onion. Makes 4 servings.
Additional information : Tip: Salsa also makes a great topper.
Source : Canadian Living Magazine: May 2011
