Herbed Sweet Potato Skins

I'm always looking for ways to eat healthy, but still enjoy the foods I love. Lucky for me I like sweet potatoes. They are a great alternative to white potatoes which we rarely have due to Ron's diabetes. But sweet potatoes are on every list of good healthy foods, and this easy recipe is a great subsitute for potato skins, without all the fat and cheese. Hope you enjoy. Ingredients: 4 medium sweet potatoes, halved lengthwise 2 tablespoons extra virgin olive oil, plus more for oiling 3 tablespoons chopped parsley 1/2 teaspoon dried oregano 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme 1/2 teaspoon dried sage Salt and pepper, to taste Method: Preheat oven to 400°F. Pierce potatoes all over with a fork then arrange on a greased foil-lined baking sheet, cut sides down, and bake until tender but not mushy, about 30 minutes. Transfer to a plate and set aside until cool enough to handle; reserve foil-lined baking sheet. Arrange a rack in the oven about 6 inches from the heating element and preheat broiler. Scoop about half of the potato flesh from the skins, leaving a 1/2-inch thick wall around the edges and bottom of each half. (Reserve scooped out flesh for another use.) Cut each sweet potato shell lengthwise into 1/2-inch strips then arrange on the same foil-lined baking sheet in a single layer. In a small bowl, combine oil, parsley, oregano, rosemary, thyme, sage, salt and pepper then brush all over potato skins and broil until browned in parts, about 4-6 minutes. Don't throw the scooped out flesh of the potato away. Save it and use it in a mashed sweet potato dish, or just eat it as is. It's delicious. This is a great alternative to potato skins. Nutritional Info: Per Serving:170 calories (70 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 190mg sodium, 24g carbohydrate (4g dietary fiber, 10g sugar), 2g protein