Luscious sweet potatoes strips are cooked to a crispy golden color and topped with a sprinkling of fresh cilantro. A refreshing Marrakesh dip made from Greek yogurt, orange marmalade and chopped mint leaves accompanies this side.
|2 1/2 Cup||Greek style yogurt; plain|
|1/2 cup||Orange Marmalade; prepared|
|2 Tbsp||Mint; fresh, small chop|
|2/3 cup||Mrs. Dash Lemon Pepper Seasoning Blend|
|1/2 cup||Extra Virgin Olive Oli|
|16 medium||Sweet Potatoes; whole|
|1/4 cup||Cilantro; fresh, small chopped|
To prepare the Marrakesh Dip: Evenly combine all ingredients. Reserve cold. Makes 3 C.
To prepare the Potato Skins: Preheat oven to 425°F. Combine Mrs. Dash Lemon Pepper with olive oil and water. Reserve until ready to brush on sweet potato skins in step 7.
Pierce sweet potatoes all over with a fork then arrange on a lightly greased foil-lined sheet pan and bake until tender but not mushy, approximately 60 minutes.
Transfer cooked potatoes to a cutting board when cool enough to handle (approximately 10 minutes).
Slice each potato in half lengthwise and scoop out the flesh; leaving about ¼” thick edge along the sides and bottom of each potato half. Reserve the scooped out flesh for another use (see hints).
Cut each potato half lengthwise, into 3 equal width skins/strips (totaling 96 strips).
Arrange potato skins on lightly greased foil lined sheet pans. Brush each skin evenly with the Mrs. Dash Lemon Pepper-olive oil mixture.
Broil the skins until crispy golden in color and piping hot. Remove from oven and evenly sprinkle the skins with cilantro.
Serve immediately with Marrakesh Dip.
HINTS: Seasoned skins can be kept refrigerated and broiled under the salamander to order. The seasoned skins could also be finished in an oven.
HINTS: Serve dip in a ramekin or place it in a squirt bottle with a wide tip and zig zag the dip over the skins.
HINTS: For spicier skins, increase the amount of Mrs. Dash Lemon Pepper to ½ cup (from 1/3 cup).
HINTS: Russet potatoes could easily be substituted for sweet potatoes.
HINTS: Pairs well with main entrees of chicken, beef, pork, fish/seafood.
HINTS: Saved scooped out sweet potatoes can be used for many applications: mashed potatoes, potato pancakes, a base for soup.