Ingredients
Sweet Potato Wedges
- 2 large sweet potatoes
Coating Mixture
- 3 large eggs, beaten
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon coarse ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
Instructions
- Preheat Oven: Preheat your oven to 450° Fahrenheit to ensure it is hot enough to create a crispy coating on the sweet potato wedges.
- Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly and cut them into quarters, creating wedge shapes suitable for baking.
- Beat Eggs: In a medium-sized bowl, beat the 3 large eggs until smooth. This will act as the adhesive for the Parmesan mixture.
- Mix Coating: In another medium bowl, combine grated Parmesan, salt, coarse ground pepper, garlic powder, dried parsley, dried oregano, paprika, and cayenne pepper. Stir until well mixed.
- Coat Wedges: Dip each sweet potato wedge first into the beaten eggs, ensuring it is fully coated, then transfer to the Parmesan and seasoning mixture. Press gently and shake off any excess seasoning to avoid clumping.
- Arrange on Baking Sheet: Place the coated potato wedges in a single layer on a foil-lined baking sheet, making sure they do not touch to allow even cooking and crisping.
- Bake: Bake in the preheated oven for 20 minutes or until the coating is golden brown and crisp, and the sweet potatoes are tender when pierced with a fork.
- Serve: Remove from the oven and serve hot as a delicious side dish or appetizer.
Notes
- For extra crispiness, you can flip the wedges halfway through baking.
- Feel free to adjust the cayenne pepper to control the heat level.
- Using foil makes cleanup easy and prevents sticking.
- Sweet potatoes can be swapped with regular potatoes, but baking time may vary.
- Best served immediately for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
