Tandoori Sweet Potato Skins

Tandoori Sweet Potato Skins -  A unique party bite or side dish! Crispy sweet potato skins are drizzled with tandoori-flavored yogurt sauce. | foxeslovelemons.com

When you ask home cooks what their least favorite task in the kitchen is, you might get a range of answers, from washing dishes (most common, probably) to handling raw meat to a monotonous task like peeling potatoes. My least favorite task? OH MY GOSH, peeling and mincing or grating fresh ginger. Everything about it just makes my blood boil.

First, I can never seem to get fresh ginger root cleanly peeled – there’s always nubbies of the outer skin stuck in the nooks and crannies of the root. And then grating the piece once I finally get it peeled? I can run that thing across my grater for what seems like 20 minutes, and end up with a measly 1 teaspoon of ginger.

Tandoori Sweet Potato Skins -  A unique party bite or side dish! Crispy sweet potato skins are drizzled with tandoori-flavored yogurt sauce. | foxeslovelemons.com

That’s why I got super excited when I found out Gourmet Garden was releasing a line of Lightly Dried herbs and spices. Many of the Gourmet Garden herb and spice pastes are staples in my refrigerator for quicker and easier meals, and these new Lightly Dried herbs (available in the produce section of the grocery store) are quickly becoming a favorite as well.

Unlike fully dried herbs, these are anything but lacking in flavor. They taste very much like fresh herbs, but because of the slight drying process they have undergone, they last much longer (about 4 weeks in the refrigerator once they are opened). They’re perfect for cooking, making herb rubs for meat, and garnishing finished dishes.

Tandoori Sweet Potato Skins -  A unique party bite or side dish! Crispy sweet potato skins are drizzled with tandoori-flavored yogurt sauce. | foxeslovelemons.com

These Tandoori Sweet Potato Skins may have just become my new favorite party snack. Start with cooked sweet potatoes, then scoop out most of the flesh (reserve it for making a side of mashed sweet potatoes the next day, perhaps). Cut the scooped-out skins into bite-size pieces, then bake them again until they get crispy and crunchy on the outside. As soon as they come out of the oven, drizzle them with a yogurt sauce flavored with classic tandoori herbs and spices like garlic, ginger, cilantro, paprika and cumin. Finish with a sprinkle of greenery and serve right away!

Tandoori Sweet Potato Skins -  A unique party bite or side dish! Crispy sweet potato skins are drizzled with tandoori-flavored yogurt sauce. | foxeslovelemons.com

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Tandoori Sweet Potato Skins

Ingredients:


  • Olive oil nonstick cooking spray

  • 3 large sweet potatoes

  • 3/4 cup Greek yogurt

  • 1/4 cup water

  • 2 teaspoons tomato paste

  • 1 teaspoon Gourmet Garden Lightly Dried cilantro

  • 1/2 teaspoon Gourmet Garden garlic

  • 1/4 teaspoon Gourmet Garden Lightly Dried chili pepper

  • 1/4 teaspoon Gourmet Garden Lightly Dried ginger

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon paprika

  • Kosher salt and ground black pepper

  • 3 green onions, thinly sliced

  • 1/4 cup clover or radish sprouts

  • 1 tablespoon Gourmet Garden Lightly Dried parsley


Directions:


  1. Preheat oven to 425 degrees F. Lightly spray rimmed baking pan with cooking spray.

  2. Scrub sweet potatoes and lightly poke them all over with fork. Microwave 12 to 15 minutes or until tender (can also be baked in oven 45 minutes to 1 hour or until tender).

  3. Meanwhile, in small bowl, stir together yogurt, water, tomato paste, cilantro, garlic paste, chili pepper, ginger, cumin and paprika.

  4. Cut each sweet potato in half lengthwise. Scoop out most of the flesh (reserve for another use), leaving about 1/4-inch of potato flesh on each skin. Cut each half into quarters and place on prepared baking pan, flesh side up. Lightly spray with cooking spray and sprinkle with salt and pepper. Transfer to oven and bake 26 to 30 minutes or until edges of skins become crispy; flipping once halfway through cooking (so flesh side of skins is facing down).

  5. Remove potato skins from oven and flip so flesh sides of skins is facing up. Drizzle with yogurt sauce and sprinkle with sprouts and parsley.


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Disclosure: This is a sponsored post written by me on behalf of Gourmet Garden. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.

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