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Recipe: Sweet Potato Skins
By Jenny Osburn, The Union Street Cafe Cookbook
By Jenny Osburn, The Union Street Cafe Cookbook
I’ve spent the past months testing an array of party dishes for a new cookbook I’m working on. It’s a painstaking process to take a careful record of each step, especially for a cook like me who often doesn’t measure or use a timer. Some of my ideas have fallen flat in the execution, such as a dulse dip that I will never attempt to make again because it was just terrible. But most of these sessions have yielded delicious simple recipes using local ingredients, even in Nova Scotian wintertime. One success is this recipe for roasted Sweet Potato Skins.
I really do love sweet potatoes. Now that we’re growing some super-fine sweet potatoes in the Annapolis Valley I’m even more enamoured. You can find our local sweet potatoes at Elmridge Farm’s stand at the Wolfville Farmers’ Market, Noggin’s Corner, and even at Sobey’s.
I use them in soups and curries and roast them by themselves or with other vegetables. To me, their taste is reminiscent of apricots and sunshine, things that are otherwise kinda lacking around here in February. Here is a fun way to eat your local vegetables!
Sweet Potato Skins serves 4
The flavour of Nova Scotian grown sweet potatoes is magnificent, so the roasted skins are great on their own or with just a squeeze of lime. The two variations that follow are just icing on the cake!
1 lb. Sweet Potatoes, washed and cut in 1†wedges
2 tablespoons Olive Oil
1 teaspoon Salt
Preheat the oven to 400°. In a bowl, toss the sweet potato wedges with the olive oil and salt. Spread the sweet potatoes in a single layer, skin side down, in a roasting pan. Roast for 45 minutes or so, until the wedges are tender. Remove the pan from the oven and gently flatten each wedge slightly with a fork or spatula. Return the pan to the oven and roast another ten minutes, until golden.
For Garlic Parmesan Sweet Potato Skins: Combine ¼ cup grated Parmesan cheese with 1 clove Garlic, grated. Sprinkle this mixture over the skins once you have flattened them. Return to the oven and roast for ten minutes, until golden and fragrant.
For Thai Sweet Potato Skins: Drizzle the finished skins with ¼ cup Sweet Chili Sauce, 2 tablespoons chopped Cilantro, 3 sliced Green Onions, and ½ cup chopped Peanuts. Serve with Lime wedges.
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