Parmesan Roasted Sweet Potato Skins
Transform your appetizer game with these irresistible Parmesan Roasted Sweet Potato Skins! Crisped to golden perfection, these savory skins feature a delightful balance of smoky paprika, garlic, and freshly grated Parmesan cheese, making them the ultimate crowd-pleaser. Each bite boasts a satisfyingly crisp texture on the outside with a tender, flavorful interior, enhanced by the optional creamy tang of sour cream for dipping. Perfect as a snack, side dish, or party finger food, this recipe is easy to prepare and packed with wholesome goodness. Plus, leftover sweet potato flesh can be repurposed for other meals, reducing food waste. With a quick prep time and stunning presentation, these gluten-free sweet potato skins are sure to become your new go-to appetizer!
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup Parmesan cheese (freshly grated)
- 1 tablespoon fresh parsley (chopped, optional)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
Scrub the sweet potatoes clean under running water. Pat them dry with a kitchen towel.
Place the whole sweet potatoes on the prepared baking sheet and bake for 30-40 minutes, or until they are tender when pierced with a fork.
Remove the sweet potatoes from the oven and let them cool until they are safe to handle, about 10 minutes.
Cut each sweet potato in half lengthwise. Scoop out most of the flesh, leaving about 1/4 inch of potato on the skin. Save the scooped flesh for another recipe, such as mashed sweet potatoes or soups.
Brush the inside and outside of the sweet potato skins with olive oil.
In a small bowl, mix together the garlic powder, smoked paprika, salt, and black pepper. Sprinkle this spice mixture evenly over the sweet potato skins.
Place the skins cut-side down on the baking sheet and roast them for 10 minutes. Flip them over and roast for an additional 5 minutes, cut-side up.
Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese evenly over the skins. Return them to the oven and bake for another 5-7 minutes, or until the cheese is melted and golden.
Garnish the sweet potato skins with chopped parsley, if desired. Serve warm with sour cream on the side for dipping.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 4322 mg | 188% | |
| Total Carbohydrate | 158.0 g | 57% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 36.8 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2347 mg | 181% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
