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Parmesan-Coated Sweet Potato Fries

  • prep: 15 mins
    total time: 40 mins
  • servings: 4

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Ingredients

  • 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

Directions

  1. Step 1

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

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

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

Source
Body+Soul, March 2006

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Reviews (14)

  • 14 Jan, 2013

    Parmesan-Coated Sweet Potato Fries
    Russell's Monday Brunch
    Nutritious and Delicious!

  • 8 Jun, 2011

    These are very tasty. I serve them with a homemade Aïoli.

  • 6 May, 2010

    I have been making sweet potatoe and white potatoe fries for years and have never put flour on them. Not healthy!! Some times called steak fries. Spray with olive oil, sprinkle with sea salt and fresh gound pepper and bake in a 400* oven for about 25 to 30 min. Great!!

  • 14 Mar, 2010

    No parchment paper, it burns. A little Olive Oil on the cookie sheet and roll all sides of the " fries " in it, Now a light sprinkle of coarse sea salt or the parmesean and bake, turn over for even browning. Sooo good.

  • 9 May, 2009

    I would not use parchment paper beyond 400 degrees, if it doesn't burn, it will definitely smoke.

  • 3 Dec, 2008

    when i do regular potato wedges I spray them with olive oil spray and then sprinkle the parmesean on top and they come out nice and crunchy

  • 2 Dec, 2008

    I would like to know what I could use instead of egg white since I am very allergic to them and still get the fries to come out crunchy. I have tried milk it just doesn't work.

  • 6 Nov, 2008

    They are FANTASTIC! I read the previous comments so I lined my pan with foil and sprayed it with Pam and they did not stick! They are great dipped in Lite Ranch dressing too!

  • 16 Oct, 2008

    These are fantastic. This was the first time my fiancn n tried sweet potatoes and I think he's hooked.

    I would definately add a sprinkling of salt after removing them from the oven.

    Also, as alexnina said, they do stick terribly to the foil. I'll be trying parchment paper as well.

  • 16 Oct, 2008

    These are fantastic. This was the first time my fiancn n tried sweet potatoes and I think he's hooked.

    I would definately add a sprinkling of salt after removing them from the oven.

    Also, as alexnina said, they do stick terribly to the foil. I'll be trying parchment paper as well.

  • 16 Oct, 2008

    These are fantastic. This was the first time my fiancn n tried sweet potatoes and I think he's hooked.

    I would definately add a sprinkling of salt after removing them from the oven.

    Also, as alexnina said, they do stick terribly to the foil. I'll be trying parchment paper as well.

  • 16 Sep, 2008

    The "fries" were delicious however they stuck terribly to the foil. Next time I will use parchment paper or try spraying the cookie sheet with "Pam". By the way, my children loved them: )

  • 20 Jul, 2008

    Really easy to make and a great, healthy substitute for french fries!

  • 18 Jun, 2008

    These were delicious!