Parmesan Roasted Sweet Potato Skins

2 lbs small sweet potatoes ¼ cup grated parmesan cheese 3 Tbsp. chopped parsley 2 garlic cloves, minced ½ tsp. oregano ½ tsp. rosemary, crumbled ¼ tsp. salt ¼ tsp. ground black pepper Preheat oven to 400 degrees. If the potatoes are not small, cut them in half lengthwise to bake. Prick the potato skins in several places, place on a baking sheet and bake for about 35-40 minutes, or until they are just tender, but not mushy. Remove from the oven and set on a rack to cool. Increase oven temperature to broil. 1. In a medium-sized bowl, combine the parmesan, parsley, garlic, oregano, rosemary, salt and pepper. 2. When the potatoes are cool enough to handle, halve them lengthwise (if not already done). Scoop the sweet potato flesh out of the skin, leaving a 1/4-inch thick “wall” of potato in the skin. (Reserve the scooped out potato flesh for another delicious use.) Cut each sweet potato shell lengthwise into ½-inch-wide wedges. 3. Gently toss the potato skins in the herbed parmesan mixture to combine. Place the skins on a baking sheet and broil 4-5 inches from the heat for 4-6 minutes, or until the cheese is melted and bubbly. Serve hot.