- a child’s serving of chicken
- cucumber-tomato salad
- (not pictured) 3-4 soft potatoes
The chicken is leftovers from going out to eat with our extended family to celebrate some birthdays. I tried 3 different times to get both kids to eat their leftovers, but they categorically refused. By then, it was time to throw them away. Sadness.
I made myself the cucumber-tomato salad, ate half of it, then forgot about the other half. Oops.
And the potatoes went bad surprisingly quickly! I’m going to half to cook up the rest of the bag for dinner tonight before they go bad, too.
You’re probably wondering about the sweet potato peels, aren’t you? I have not recently thrown away any sweet potato peels. In fact, I’ve discovered recently that sweet potato peels actually make an amazingly delicious little snack that’s good for you, too. Considering it’s made from something most people would grind in the garbage disposal, I’d say that’s a pretty good deal!
Now if you Google “sweet potato peels”, you’ll find a bunch of tutorials that instruct you to bake the sweet potato whole, scoop out the flesh, and then roast the peels. That’s great if you actually need sweet potato puree, but not so great if you’re wanting to peel and cut the sweet potatoes for some other purpose (like sweet potato fries, for example). In that case, you’re starting with raw peels, a totally different thing altogether.
I couldn’t find a single recipe online that started with raw sweet potato peels, so I invented my own. And Oh. My. Goodness. They were soooooooo good. Even better (in my humble opinion) than the variety that starts with baked potato peels. Instead of baking the peels, I boiled them a little bit first so they weren’t completely raw when I put them in the oven. The olive oil just soaked into the tender peels and created a crisp but tender salty little treat that was rather addictive.
Sweet Potato Skins
- 2 sweet potatoes
- 1 TBSP extra virgin olive oil
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- Use a paring knife to peel the sweet potatoes in strips lengthwise, making sure to leave a decent amount of flesh on the skin. Use the actual sweet potato for another purpose.
- Place the peels in a pot and cover with water. Bring to a boil and simmer just until the skins are tender.
- Drain the skins, pat them dry, and place them on a cookie sheet. Brush liberally with olive oil.
- Mix together the seasonings in a small bowl and sprinkle them on the peels.
- Bake at 425F for 10-12 minutes or until peels are browned and crispy.
Unfortunately, I don’t have a picture of the finished product, but trust me. These are good!
Boiling the peels adds an extra step, so these aren’t the QUICKest snack in my repertoire. But they’re still done in half an hour or less.
Very EASY! No special skills required.
Oh yeah, these are CHEAP. Can’t get any cheaper than this!
And very HEALTHY, too. The fiber from the peels and all the antioxidants and other goodness from the sweet potato is just the icing on this cake.
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