This is an easy way to fix sweet potatoes, no peeling, no fuss, just tummy satisfying goodness!
Wash potato, plan on 1/2 large potato per person, and wrap in a towel
Microwave for 6 minutes on high. Potato should be cooked through but not mushy and still hold it’s shape
Cut potato in half and then make deep parallel cuts across the potatoes forming diamond shapes, and being careful not to cut through the skin
Place potatoes in a sprayed baking dish
Drizzle with olive oil and dot with butter~ it will melt down into the nooks and crannies
Season with salt and pepper. You can refrigerate at this point for baking later if desired
Bake at 400 for 20 minutes. Remove from oven and sprinkle with rosemary and Parmesan
Return to oven to heat through and melt cheese
ROSEMARY PARMESAN SWEET POTATO BOATS
Ingredients
- 1 large sweet potato
- 2 T butter
- 2 oz shaved Parmesan
- 2 T chopped fresh rosemary
- olive oil
- salt and pepper
Instructions
- Scrub potato, pierce in several places and wrap in a towel. Microwave on high for 6 minutes. Remove from oven and cut in half horizontally to form 2 “boats.”
- Make 4-5 deep parallel cuts across the surface of the cut potato in opposite directions, forming diamonds.
- Drizzle with olive oil, dot with butter and season with salt and pepper. Bake at 400 degrees for 20 minutes. Remove from oven and top with Parmesan and rosemary. Return to oven for 10 minutes.
Yummmm……..
Variations:
If you would rather have a sweeter version, substitute maple syrup for the oil olive and use cinnamon and a dash of nutmeg or pumpkin pie spice instead of rosemary and Parmesan
Use a baking potato, and finish different herbs and with or without cheese
Enjoy!
Here’s another yummy sweet potato recipe Twice Baked Sweet Potatoes with bourbon, maple and pecans
and a baking potato simply dressed up, Holiday Hasslebacks with Rosemary
It’s hard to believe that Thanksgiving is only weeks away!
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