| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Crispy Sweet Potato Wedges

2 pound fresh California sweet potatoes
1/2 cup plain dry bread crumbs
1/2 cup grated freshly Parmesan cheese
1 to 2 teaspoons Italian seasoning blend
2 large eggs thoroughly beaten
1/2 teaspoons red pepper flakes (optional)

1. Preheat oven to 350°F (175°C).
2. Peel and cut potatoes into 1/2 inch wedges or slices; set aside.
3. In shallow bowl, mix bread crumbs with Parmesan cheese and Italian seasoning blend.
4. Dip wedges in beaten egg; drain and dredge in crumb mixture.
5. Arrange on lightly oiled baking sheet pan and bake 20 to 30 minutes until tender.
6. Sprinkle with red pepper flakes, if desired. Serve hot.

Makes 4 to 6 servings.

Recipe provided courtesy of The Sweet Potato Council of California.