Description
Crispy and flavorful Garlic Parmesan Sweet Potato Wedges baked to golden perfection, seasoned with a blend of herbs and spices for a delicious side dish or snack.
Ingredients
Units
Scale
Sweet Potato Wedges
- 2 large sweet potatoes
Batter
- 3 large eggs, beaten
Seasoning Mix
- 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
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to ensure it is hot enough for crispy wedges.
- Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly and quarter them into wedges ensuring uniform size for even cooking.
- Beat Eggs: In a medium bowl, beat the 3 large eggs. This will serve as the coating base for the wedges.
- Mix Seasonings: In another medium bowl, combine grated Parmesan, salt, coarse ground pepper, garlic powder, dried parsley, dried oregano, paprika, and cayenne pepper thoroughly.
- Coat Wedges: Dip each sweet potato wedge into the beaten eggs, then coat evenly with the Parmesan and seasoning mixture. Shake off any excess coating.
- Arrange for Baking: Place the coated wedges in a single layer on a foil-lined baking sheet, making sure they are not overlapping to promote crispiness.
- Bake: Bake in the preheated oven for 20 minutes or until the coating turns golden brown and crispy.
- Serve: Remove from the oven and serve immediately while hot and crispy.
Notes
- Choose sweet potatoes with smooth skin and minimal bumps or curves for even cooking.
- Scrub your potatoes well to soften the skin and remove any dirt.
- Thicker wedges yield softer potatoes, while thinner wedges will be crispier.
- Use a zip-top bag to coat the potato wedges easily and evenly with the seasoning mix.
- Shake off excess coating before baking to avoid soggy edges.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 110 mg
