crispy sweet potato skins.

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I really out-did myself here. I was actually in the middle of cleaning my sweet potatoes to make a soup, and I realized that I wanted to do something with the skins.  I didn’t to just peel the potatoes and throw the skins away! Crispy potato skins it was! But not just any potato skins… SWEET potato skins. I baked them until crispy with some spices, added cheese and diced prosciutto (I LOVE PROSCIUTTO!), melted the cheese, and then added chopped chives – SO tasty. This dish is slightly spicy, salty, and sweet – everything you need in one bite 🙂

To save the middle of the potato, I baked these potatoes until they were al dente. I didn’t want them too soft because I wanted to use the flesh of the potato in a soup – and of course, I didn’t want to waste perfectly good sweet potato. I wanted the potato to hold its shape when I diced it. But if you do not need the middle, or you want to make a sweet potato mash perhaps, cook them all the way! It doesn’t matter because you’ll only be using the skins for this recipe.


  • 4 large sweet potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon garlic and herb seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup diced prosciutto (store-bought from Wegmans)
  • 2 tablespoons chives, chopped
  • 1/3 cup shredded pepperjack cheese
  • 1/3 cup shredded sharp cheddar cheese


  • preheat oven to 425 degrees
  • prick potatoes several times with a fork
  • wrap potatoes in foil and bake on wire wrack for about 45 minutes (these are large potatoes, about 2 & 1/2 inches in diameter – if you have smaller, bake for less time)
  • remove potatoes from oven – should be slightly soft but still al dente
  • once cooled, slice potato in half, lengthwise and scoop out the center – being careful to leave the flesh whole for dicing
  • dice the potato flesh and set aside for another recipe or side dish 🙂
  • preheat oven to 450 degrees
  • in a small skillet, add diced prosciutto and cook until browned and slightly crisp
  • cut each piece of sweet potato skin into 3-4 smaller pieces and put in a large bowl
  • add olive oil to the skins and toss until coated
  • place the potato skins on a large baking sheet
  • in a smaller bowl, mix garlic and herb seasoning, black pepper, paprika, and cayenne pepper together
  • sprinkle seasoning on top of each sweet potato skin
  • bake for 15-20 minutes until skins are crispy and browned
  • remove from oven and top with pepperjack cheese, cheddar cheese, and prosciutto
  • place back into the oven for about 2-3 minutes or until cheese is melted and bubbly
  • remove from oven, transfer to serving plate and garnish with chopped chives
  • ENJOY!

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