Sweet Potato Skins makes 4 skins
2 medium sweet potatoes
2 T butter
2 garlic cloves, minced
1 small onion, finely chopped
1 t olive oil
1 t za’atar
1 t red pepper flakes
a few pinches of salt
Preheat oven 400F. Scrub potatoes to remove dirt, and pierce each 4-5 times with a fork. Place directly on oven rack and bake 60-70 minutes, until cooked through. Remove potatoes from oven and place on a cutting board.
In a small sauté pan, heat butter over medium-low heat . Add garlic and onions. Cook 12-15 minutes, stirring occasionally, until golden brown.
Cut each sweet potato in half, lengthwise. Scoop out a bit of flesh (saving for another use), leaving a 1/2" border all around. Place the four halves, cut side up on a baking sheet. Spoon the garlic and onions over the top, and drizzle with olive oil. Sprinkle with za’atar, red pepper flakes and salt. Broil 2-4 minutes, until edges of skins begin to brown.
In a small sauté pan, heat butter over medium-low heat . Add garlic and onions. Cook 12-15 minutes, stirring occasionally, until golden brown.
Cut each sweet potato in half, lengthwise. Scoop out a bit of flesh (saving for another use), leaving a 1/2" border all around. Place the four halves, cut side up on a baking sheet. Spoon the garlic and onions over the top, and drizzle with olive oil. Sprinkle with za’atar, red pepper flakes and salt. Broil 2-4 minutes, until edges of skins begin to brown.
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