I wanted something fun for lunch today and had a leftover sweet potato on my counter that needed to be used. Those two factors led me to give this recipe from Martha a try. Admittedly, it was a little time consuming, but I think the effort was worth it. These really did taste like french fries and were a great alternative to just sticking the whole potato in the microwave and baking it. I definitely want to try this recipe with white potatoes soon!
Parmesan-Coated Sweet Potato Fries
1/2 cup all-purpose flour
3/4 teaspoon coarse salt
1/2 teaspoon ground pepper
2 large egg whites
1 1/3 cups grated Parmesan cheese
4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise
Preheat the oven to 425 F. Line a large rimmed baking sheet with parchment paper or aluminum foil and set aside.
In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl.
Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don’t worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go.
Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.
This recipe yields 4 servings.