Food & Cooking Recipes Appetizers Finger Food Recipes Parmesan-Coated Sweet Potato Fries 3.8 (31) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 40 mins Servings: 4 Sweet potatoes deliver a beta carotene boost. The Parmesan adds flavor. No oil needed for these fries. Ingredients ½ cup all-purpose flour ¾ teaspoon coarse salt ½ teaspoon ground pepper 2 large egg whites 1 ⅓ cups grated Parmesan cheese 4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise Directions 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. Print