Crispy Sweet Potato Skins
Crispy Sweet Potato Skins
Photography by Jodi Pudge
This recipe makes 4 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 159159 cal |
| pro | 6 g6g pro |
| total fat | 6 g6g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 20 g20g carb |
| fibre | 3 g3g fibre |
| chol | 14 mg14mg chol |
| sodium | 65 mg65mg sodium |
| potassium | 464 mg464mg potassium |
| % RDI: | - |
| calcium | 1414 calcium |
| iron | 55 iron |
| vit A | 176176 vit A |
| vit C | 3030 vit C |
| folate | 44 folate |
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 sweet potato , (about 1 lb/450 g)1 sweet potato, (about 1 lb/450 g)
- 1-1/2 tsp olive oil 1-1/2 tsp olive oil
- 1 pinch each salt and pepper 1 pinch each salt and pepper
- 1/2 cup shredded Swiss cheese 1/2 cup shredded Swiss cheese
- 3 tbsp Balkan-style plain yogurt 3 tbsp Balkan-style plain yogurt or light sour cream
- 1 half green onion , finely chopped1 half green onion, finely chopped
Preparation
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
- Keywords : Snacks; Vegetarian; Bake; Kid-Friendly; Sweet potato; Cheese; 200 calories;
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