Parmesan-Crusted Baked Sweet Potato Fries
Parmesan-Crusted Baked Sweet Potato Fries
I’ve been craving these lately after I tasted something like them recently at a fun restaurant here in Boise. Sweet potatoes are the rage right now, nearly taking the place of our famous Idaho potato on restaurant menus, in grocery stores and even fast food joints. We’re not just eating them at Thanksgiving and that’s good for growers and for our health. They are so very nutritious because of the bonus vitamin A content common among orange vegetables and fruits. Remember from our carrot discussion here that beta carotene in vegetables is a carotenoid, a pigment and antioxidant which converts to vitamin A for improved immunity, protein metabolism and night vision.
To make these yummy I use some olive oil for crispiness and flavor. I love the combination of parmesan cheese, fresh rosemary and sweet potato. A little savory with the sweet makes for good bed fellows! I hope that after eating these you won’t be saving sweet potatoes for just Thanksgiving anymore. Serve with yesterday’s post: Easy Slow Cooker Pulled Pork with Tangy BBQ Sauce.
- Parmesan-Crusted Baked Sweet Potato Fries
- 1 1/2 - 2 lb sweet potatoes (about 2-3 medium potatoes)
- 1/4 cup olive oil
- 3 Tbsp chopped fresh rosemary
- 2 tsp sea salt
- 1/4 cup Japanese Panko crumbs
- 1/4 cup freshly grated Parmesan, divided
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silpat mat.
- Peel the sweet potatoes. Cut into strips that are about 1/4 inch wide on each side.
- Place the sweet potatoes into a large bowl. Add oil, rosemary and salt. Stir well to thoroughly coat the fries. Spread out onto the baking sheet in a single layer. Sprinkle Panko crumbs and 2 Tbsp of the Parmesan on top of potato strips making sure each strip is a little of both crumbs and cheese.
- Cook for 15-20 minutes. Turn fries over and sprinkle with remaining Parmesan. Continue cooking for another 15 minutes or until fries are browned around the edges. Transfer immediately to a paper towel lined plate and serve warm with your favorite dipping sauce. Try combining an equal blend of Tangy BBQ Sauce and reduced-fat Ranch Dressing. Yummy!
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Roasted Sweet Potato, Tofu and Quinoa Wrap