Herb-Roasted Sweet Potato Skins

2 medium sweet potatoes, halved lengthwise
2 tbsp. extra virgin olive oil
3 tbsp. chopped parsley
1/2 tsp. dried oregano
sea salt and black pepper to taste

Preheat oven to 400 degrees. Pierce potatoes with a fork or knife in about 8 places then arrange on a greased foil-lined baking sheet with cut sides down, and bake about 30 minutes. Transfer to a plate and set aside until cool enough to handle. Reserve the foil-lined baking sheet.

Arrange a rack in the oven about 6 inches from the broiler heating element. Scoop about half of the potato flesh from the skins, leaving about 1/2 inch thick wall around the edges and bottom of each half. Set aside the scooped out flesh (I used it for mashed sweet potatoes for another meal).

Cut each shell lengthwise into 1/2 inch strips and arrange on the baking sheet in a single layer.

In a small bowl combine the oil and seasonings of your choice (the original recipe had several more that I chose not to use). Brush the combination all over the potato skins and broil about 6 minutes until browned and hot.