Crispy Sweet Potato Wedges

Wedges of sweet potato are dipped in an egg wash, dredged in a seasoned Parmesan bread crumb mixture and baked.

Recipe Ingredients:

2 pound fresh California sweet potatoes
1/2 cup plain dry bread crumbs
1/2 cup grated freshly Parmesan cheese
1 to 2 teaspoons Italian seasoning blend
2 large eggs thoroughly beaten
1/2 teaspoons red pepper flakes (optional)

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Peel and cut potatoes into 1/2 inch wedges or slices; set aside.
3. In shallow bowl, mix bread crumbs with Parmesan cheese and Italian seasoning blend.
4. Dip wedges in beaten egg; drain and dredge in crumb mixture.
5. Arrange on lightly oiled baking sheet pan and bake 20 to 30 minutes until tender.
6. Sprinkle with red pepper flakes, if desired. Serve hot.

Makes 4 to 6 servings.

Recipe provided courtesy of The Sweet Potato Council of California.