For sweet potato skeptics, this bake is only slightly sweet—but rich and bubbly and crisp and everything you wanted from a potato skin that you've never gotten.
For sweet potato skeptics, this bake is only slightly sweet—but rich and bubbly and crisp and everything you wanted from a potato skin that you've never gotten.—Amanda Sims
tablespoons olive oil
Salt & Pepper
cup whipping cream, plus more if needed
cup shaved Parmesean
- Preheat the oven to 450º F. Scrub sweet potatoes under cold water , dry, poke all over with tines of a fork, and set in a large baking dish that allows for a little space between them. It's fine if they snuggle together in some places.
- Rub potatoes with oil, add salt, and bake for 1 hour—turning potatoes once halfway through to prevent burning. They'll get a little caramelized and sugary in parts, and that is just fine (all the better). Set aside to cool once cooked through.
- Split each potato down the middle, squash it from both ends to open up the split, and remove flesh—which can be reserved for another use—with a spoon. Lay each sweet potato skin back in the baking dish, flesh side up. Some skins will come totally clean and some will have sweet potato chunks still stuck to them; both are fine. Continue until the skins cover the base of the dish in a layer.
- Drizzle heavy cream all over sweet potatoes, enough to create a little pooling under the skins. Salt dish, and top with a scatter of Parmesan shavings. Bake for 20 minutes until cream caramelizes and tops of some skins start browning. Serve warm.