Appetizers, Vegetable Side Dishes

Nova Scotia Sweet Potato Skins


I really do love sweet pota16179144_1512441932117232_6957352565537077868_otoes. Now that we’re growing some super-fine sweet potatoes in the Annapolis Valley I’m even more enamoured. I use them in soups, curries, and roasted by themselves or with other vegetables. Their taste is reminiscent to me of apricots and sunshine, things that are otherwise kinda lacking around here in January. 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 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 Sweet Potato Skins with ¼ cup Sweet Chili Sauce, 2 tablespoons chopped Cilantro, 3 sliced Green Onions and ½ cup chopped Peanuts. Serve with Lime wedges.