Sweet Potato Skin Bake

1. 1

   Preheat the oven to 450u00b0 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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

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