Description
Crispy Garlic Parmesan Sweet Potato Wedges baked to golden perfection with a flavorful blend of Parmesan cheese and herbs, making a delicious and easy side dish or snack.
Ingredients
Units
Scale
Sweet Potatoes
- 2 large sweet potatoes
Egg Wash
- 3 large eggs, beaten
Seasoning Mixture
- 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° Fahrenheit to prepare for baking the sweet potato wedges to a crispy golden finish.
- Prepare Potatoes: Wash the sweet potatoes thoroughly, then quarter them into wedges to ensure even cooking.
- Beat Eggs: In a medium bowl large enough to dip the wedges, beat the eggs and set them aside for dipping.
- Mix Seasonings: In another medium bowl, combine grated Parmesan, salt, coarse ground pepper, garlic powder, dried parsley, dried oregano, paprika, and cayenne pepper to create the seasoning mixture.
- Coat Wedges: Dip each sweet potato wedge first into the beaten eggs, then coat thoroughly with the Parmesan seasoning mixture, shaking off any excess.
- Arrange and Bake: Place the coated wedges in a single layer on a foil-lined baking sheet and bake in the preheated oven for 20 minutes or until the coating is golden brown and crispy.
- Serve: Remove the wedges from the oven and serve immediately while hot.
Notes
- Choose sweet potatoes with smooth skin and minimal bumps and curves for even cooking.
- Scrub your potatoes well before baking; this will soften the skin and enhance texture.
- Thicker wedges will yield softer interior textures; thinner wedges will result in crispier bites.
- Using a zip-top bag for coating the wedges helps distribute seasoning evenly and reduces mess.
- Shake off excess coating before baking to avoid soggy spots and promote crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 110 mg
