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
Portions: 24


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.

Posted on July 24, 2012 at 12:04 am by Rabbi Jeffrey Rappoport · Permalink
In: Kosher Recipes, Uncategorized

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