Monday, February 25, 2013

Baked Parmesan-Coated Sweet Potato Fries

Body+Soul, March 2006
Husband-Tested in Alice’s Friend’s Kitchen (Ellen Hopkins)

I recently spent a fun weekend with my good buddy, Ellen.  She is one heck of a cook and always fixes me fabulous homemade meals.  She made this side dish to go along with broiled salmon and roasted asparagus.  The potatoes were a perfect combination of sweet and salty.   Because they’re a bit decadent, make these for a special dinner party.

½ cup all-purpose flour
¾ teaspoon coarse salt
½ teaspoon ground pepper
2 large egg whites plus 2 Tablespoons water, beaten
1 1/3 cups freshly grated Parmesan cheese (Use the large holes on the grater.)
4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise (The sweet potatoes can be peeled, if desired.)

Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper 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 cheese 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 flour. Then dip each wedge into the egg white mixture until coated.
Finally, dip the sweet potato in the Parmesan, pressing the exposed surfaces of the potato into the cheese.
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.

Per Serving:
309 Calories; 13 Grams Protein; 6 Grams Fat; 52 Carbohydrates; 7 Grams Fiber

Pictured above are the dishes set up with flour, egg whites and cheese.   Then, the coated potatoes ready to pop in the oven.

1 comment:

Hedy King said...

Goodness gracious, Alice, Stephen King is having these for supper tonight! Have sweets begging to be used (rungs from fall crop). Look delicious. Thanks. Hedy.

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