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Crispy Sweet Potato Wedges
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- #89691
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
1 comment
ingredients
2 pounds fresh sweet potatoes
1/2 cup plain, dry bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning blend
2 eggs, thoroughly beaten
1/2 teaspoon red pepper flakes (optional)
directions
Preheat oven to 350 degrees F. Cut potatoes into 1/2-inch wedges or slices; set aside.
In shallow bowl, mix bread crumbs with cheese and seasoning blend. Dip wedges in beaten egg; drain and dredge in crumb mixture.
Arrange on lightly oiled pan and bake 20 to 30 minutes until tender. Sprinkle with red pepper flakes and serve hot.
added by
cookchef
nutrition data
206 calories, 4 grams fat, 34 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
July 10, 2013
I agree that these needed a longer cooking time. At least 20 more minutes. Next time I'll try microwaving them partly first. I really liked the coating though!
February 15, 2012
This recipe is great and big hit with my family. I did have to make a few changes. I used panko bread crumbs and Morton's Nature's Seasons seasoning blend instead of italian seasonings (I didn't have any). I also microwaved the potatoes 10 minutes before cutting them into wedges and preparing them for the oven. They would never cook in the 20 to 30 minutes as the recipe says.
September 9, 2010
Used a cup of home made bread crumbs and kept in oven and extra 20 minutes, but yummo...thought these were just beaut.
Thom dear try preheating your oven never put food into a cold oven, am just about to test drive this recipe now it sounds yum!...stay tuned
December 6, 2009
I followed the recipe except for heating the oven to 375 and after 30 minutes the wedges were still not cooked, it might help to micro wave the wedges for a couple of minutes before preparing them with the dressing