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.
Yield: 24 – 4 strips/potato skins; 2 Tbsp Marrakesh Dip
Serving Size: 1 – 0
Greek style yogurt; plain 2 1/2 Cup
Orange Marmalade; prepared 1/2 cup
Mint; fresh, small chop 2 Tbsp
Mrs. Dash Lemon Pepper Seasoning Blend 2/3 cup
Extra Virgin Olive Oli 1/2 cup
Water 1/2 cup
Sweet Potatoes; whole 16 medium
Cilantro; fresh, small chopped 1/4 cup
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.