Ingredients
Scale
- 2 large sweet potatoes
- 3 large eggs, beaten
- 1 cup grated Parmesan
- 1 teaspoon salt
- 1 teaspoon coarse ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat oven to 450°F (230°C).
- Wash and quarter sweet potatoes.
- Beat eggs in a medium bowl and set aside.
- In a separate bowl, combine Parmesan, salt, pepper, garlic powder, dried parsley, dried oregano, paprika, and cayenne pepper.
- Dip each potato wedge into the beaten eggs, then coat in the Parmesan mixture. Shake off excess coating.
- Arrange the potato wedges in a single layer on a foil-lined baking sheet.
- Bake for 20 minutes, or until the coating is golden brown and crispy.
- Remove from oven and serve warm.
Notes
- Choose sweet potatoes with smooth skin and minimal bumps for even coating.
- Scrub potatoes well; this softens the skin and improves texture.
- Thicker wedges make softer potatoes, thinner ones crisp up more.
- Use a zip-top bag to easily season and coat potato wedges.
- Shake off excess coating before baking for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian