Herb-Roasted Sweet Potato Skins

Save the scooped-out flesh from the sweet potatoes to make mashed sweet potatoes or sweet potato pie. Serving suggestion: This side dish would also make a great appetizer.

2 pounds small sweet potatoes
1/4 cup grated Parmesan cheese
3 tablespoons chopped parsley
2 cloves garlic, minced
1/2 teaspoon oregano
1/2 teaspoon rosemary, minced
1/2 teaspoon salt
1/4 teaspoon pepper

1 Preheat the oven to 400°F.
2 If the sweet potatoes are not small, halve them lengthwise to bake. Prick the sweet potatoes, place them on a baking sheet, and bake for 35 to 45 minutes, or until tender but not mushy. Remove from the oven and set on a rack to cool. (Alternatively, cook the sweet potatoes in the microwave.)
3 Meanwhile, in a medium bowl, combine the Parmesan, parsley, garlic, oregano, rosemary, salt, and pepper.
4 Preheat the broiler. When the potatoes are cool enough to handle, halve the whole ones (if using) lengthwise. Scoop the sweet potato flesh out of the skins, leaving a wall 1/4 inch thick. (Reserve the scooped out flesh for another use.) Cut each sweet potato shell lengthwise into 1/2-inch-wide wedges.
5 Add the skins to the herbed Parmesan mixture and gently toss to combine. Place the sweet potato skins on a baking sheet and broil 4 to 5 inches from the heat for 4 to 6 minutes, or until the cheese is melted. Serve hot. Makes 4 servings

Makes 4 servings.
Per serving: 98 calories, 1.6g total fat (1g saturated), 4mg cholesterol, 3g dietary fiber, 18g carbohydrate, 4g protein, 248mg sodium.