Moroccan Sweet Potato Skins with Marrakesh Dip
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.
24 - 4 strips/potato skins; 2 Tbsp Marrakesh Dip |
4 - Piece |
- Greek style yogurt; plain
- Orange Marmalade; prepared
- Mint; fresh, small chop
- Mrs. Dash Lemon Pepper Seasoning Blend
- Extra Virgin Olive Oli
- Sweet Potatoes; whole
- 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.