Ingredients
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
¼ teaspoon cayenne pepper
Instructions
- Preheat your oven to 450°F (230°C).
- Wash and quarter the sweet potatoes.
- In a medium bowl, beat the eggs and set aside.
- In another medium bowl, mix together the grated Parmesan, salt, pepper, garlic powder, dried parsley, dried oregano, paprika, and cayenne pepper. Set aside.
- Dip each sweet potato wedge into the beaten eggs, then coat them in the Parmesan mixture. Shake off any excess seasoning.
- Arrange the coated 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 the oven and serve immediately.
Notes
- For extra heat, add more cayenne pepper or red pepper flakes.
- For a cheesier flavor, sprinkle more Parmesan halfway through baking.
- Try switching up the herbs, like using rosemary or thyme instead of oregano and parsley.
- For a sweet and savory version, add a touch of brown sugar to the seasoning mix.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to regain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 670mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 125mg
