Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 medium organic sweet potatoes
- 2 tablespoons extra virgin olive oil
- 3 tablespoons chopped parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary, crumbled
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ teaspoon sea salt
- freshly ground black pepper, to taste
Directions
Preheat oven to 400°F.
Halve the potatoes lengthwise and prick them.
Place on a baking sheet and bake 30 to 40 minutes, or until tender but not mushy.
Remove from oven and set on a rack to cool a bit.
When potatoes are cool enough to handle, turn on broiler to high.
Scoop sweet potato flesh out of skins, leaving a wall ½-inch thick.
(reserve scooped out flesh for another use.
) cut each sweet potato shell lengthwise into ½-inch-wide wedges.
Combine olive oil, herbs, sea salt and pepper in a large bowl.
Add potato skins to herbed oil mixture and gently toss to combine.
Place on a baking sheet and broil 4 – 5 inches from the top for 4 to 6 minutes, or until piping hot.