Description
Garlic Parmesan Sweet Potato Wedges are crispy, flavorful baked sweet potato wedges coated in a seasoned Parmesan and herb mixture, perfect as a delicious and easy side dish or snack.
Ingredients
Scale
Sweet Potatoes
- 2 large sweet potatoes
Coating
- 3 large eggs, beaten
- 1 cup grated Parmesan
- 1 tsp salt
- 1 tsp coarse ground pepper
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp paprika
- 1/4 tsp cayenne pepper
Instructions
- Preheat the Oven: Preheat your oven to 450° Fahrenheit to ensure it is hot enough to crisp the wedges.
- Prepare Sweet Potatoes: Wash and quarter the sweet potatoes into wedge shapes suitable for baking and dipping.
- Beat Eggs: In a medium bowl large enough to dip the wedges, beat the 3 large eggs and set aside.
- Mix Parmesan Coating: In another medium bowl, combine the grated Parmesan, salt, coarse ground pepper, garlic powder, dried parsley, dried oregano, paprika, and cayenne pepper thoroughly.
- Coat the Wedges: Dip each sweet potato wedge into the beaten eggs, then immediately coat with the Parmesan and herb mixture, shaking off any excess.
- Bake: Arrange the coated wedges in a single layer on a foil-lined baking sheet, then bake in the preheated oven for 20 minutes, or until the coating is golden brown and crispy.
- Serve: Remove from oven and serve immediately while hot and crispy.
Notes
- These wedges are baked for a healthier alternative to frying but still offer a crunchy coating.
- Use foil on the baking sheet for easy cleanup.
- Adjust cayenne pepper to your spice preference or omit for milder flavor.
- Serve as a side dish or a snack with your favorite dipping sauce.
Nutrition
- Serving Size: 1/4 of recipe (approx. 150g)
- Calories: 210
- Sugar: 6g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 90mg
