Thursday, August 6, 2009

Recipe: Parmesan-Coated Sweet Potatoe Fries

Delicious! Great way to use sweet potatoes and is a healthier alternative to packaged frozen french fries. Our 8 year old daughter did all the breading, which was a bit messy, and took some time as each fry needs to be dipped 3 times. We served this as a side-dish for hamburgers.

Here's the recipe from Whole Living's website.

Parmesan-Coated Sweet Potato Fries

Serves 4.

1/2 cup all-purpose flour
3/4 teaspoon coarse salt
1/2 teaspoon ground pepper
2 large egg whites
1 1/3 cups grated Parmesan cheese
4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise

Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside.

In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl.

Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don't worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go.

Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.

Below is a picture of our daughter dipping the sweet potatoe fries. She was very patient and dipped 2 trays full! Note our little guy helping with the flour clean-up (as always) in the background.

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