Sweet Potato Skins and Pico de Gallo

Heat oven to 450 degrees F. Using a sharp knife, cut off four 1/4-inch-thick skins from each sweet potato; reserve the centers for another use. In a small bowl, whisk together the cinnamon, cayenne, and 1/4 teaspoon each salt and pepper. Place the sweet potato skins on a large rimmed baking sheet, flesh-side up. Brush with the oil, then sprinkle with the spice mixture and roast until tender, 25 to 30 minutes. Heat the broiler and broil until golden brown, 2 to 4 minutes. Meanwhile, in a bowl, toss the tomatoes, jalapeño and onion with the lime juice and 1/2 teaspoon each salt and pepper; fold in the cilantro. Serve with the potato skins.