Tested till perfect Crispy Sweet Potato Skins
Crispy Sweet Potato Skins
Photography by Jodi Pudge

Crispy Sweet Potato Skins

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.

By Soo Kim and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2011

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

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
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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.

Nutritional Information Per each of 10 servings:

cal 229 pro 8g total fat 10g sat. fat 6g
carb 29g fibre 2g chol 28mg sodium 402mg

% RDI:

calcium 17 iron 9 vit A 73 vit C 28
folate 10
This recipe is featured on Olympic party menu: A delicious way to cheer on Team Canada
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