I have been in a serious food rut, eating the same things over and over again. This week I have been challenging myself to make different things, eat a more variety of vegetables, add a little more protein into day to day, cut back on the coffee, and post a few new recipes up on the blog.
I don't know if it was all the football that I have been watching lately or what, but for some reason I wanted to make sweet potato skins. Honestly, they are super simple to make - the only thing is, is you just have to wait about 45 minutes for the sweet potatoes to roast in the oven. BUT, once they are done, you scoop a bit of the center out, place the skins back in the oven you are left with super crispy, salty, skins - basically a french fry.
I had these in mind for the Super Bowl, but obviously they can be for any appetizer dish, main meal paired with something else, like some fried eggs or greens on the side, or just afternoon snack. Plus, the left over sweet potatoes (the center) can just be added into bowls, over eggs for breakfast, spread on toast, in yogurt bowls etc.
For the sauce I used my curry lemon tahini sauce, but I also have a peanut sauce on my blog that goes with my pad thai - so use either one or anything you like! Both dressings go well with salads or bowls so nothing will go to waste. The peanut sauce is your typical pad thai flavorings and the lemon curry is a savory mix; with cilantro and heavy on the curry powder and lemon but you can adjust! It is really good and balances off the natural sweetness of the sweet potatoes.
Anyways, you have to make these! They are deeeeeeelish, I promise and super healthy!
Serves: 3 medium sweet potatoes makes about 10 slices
Prep time: 10 minutes
Cook time: 1 hr. 20 minutes
Total time: 1 hr. 30 minutes.
What you need:
3 medium sweet potatoes
Sea salt + pepper
chopped nuts of choice (I used brazil nuts)
sesame seeds (optional)
Use either sauce:
1. My Peanut Sauce, from my Pad Thai recipe.
2. The one I used for the recipe:
Curry Lemon Tahini Sauce
Makes 3/4 - 1 cup.
1/2 cup tahini
1/4 tsp. EACH: turmeric and ginger
1/2 heaping tsp. curry powder
2 tbsp. nutritional yeast
1/4 cup cilantro
sea salt + pepper to taste
1/2 cup water or more to desired consistency.
What you need to do:
1. Roast the sweet potatoes at 400 degrees for 45 minutes to 1 hour or until tender.
Make the sauce while the potatoes are roasting in the oven.
2. For the sauce, add all of the ingredients except the water into your food processor or blender. Blend until smooth or well combined; it will be thick. Start adding water slowly until you have reached desired consistency. Set aside and place in the fridge.
3. Once the sweet potatoes are done; allow them to cool for a few minutes. Meanwhile, turn your oven to broil.
4. Cut them in half length wise. Scoop out the sweet potato but leave a thin layer of the sweet potato on the skin. I also, flatten them a bit.
5. Spray both sides with olive oil, sea salt, and pepper. Add to a baking sheet lined with parchment paper.
6. In the bottom or the middle rack, place the sweet potato skins in the oven for 5 minutes. FLIP, and broil for about 6 minutes. Be careful that they do not burn.
7. Once they are crispy, add the sauce, extra cilantro, nuts, sesame seeds and any other spices you like!
Serve immediately. They will last up to a week in the fridge! If you have left overs, allow to completely cool before storing. To re-heat place in the oven at 400 degrees until warm (8 or so minutes) or back under the broiler for 5 minutes (just watch).