Parmesan-Coated Sweet Potato Fries

Parmesan-Coated
Sweet Potato Fries

These are baked sweet potato wedges.
They look like russet potatoes.
They're pretty darn tasty and part of that is because of the shredded Parmesan they were dredged in.

And looky!

Not many ingredients for this tasty side dish!

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Here's the recipe...beyond easy!!!

Parmesan-Coated Sweet Potato Fries
Recipe From Thibeault's Table…check out their recipe website…fantastic!
Courtesy of www.turnkeyqualitycars.com

Ingredients
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

Directions
1. Preheat the oven to 425°. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside.

2. 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.

3. 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.

4. Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.

But before we get into the actual making of these fries,
I must show you something of huge significance....

Now look closer on that middle shelf...

My new platter I picked up for six dolla at Dillards!!! 
Isn't it gorgeous? 
See those colors?
No?
Here, let's get a close-up.
Now can you see the colors?

Someone's gonna change out one of her rooms to these colors, nananananana.
Yeah. So there.
Maybe Ima change out all my rooms to this color scheme.
Yeah. So maybe I'll win a million dollars and the new decor will happen sooner rather than later.
Or then again, maybe monkeys will fly out of my butt.

Okay that was gross but I used to say it all the time as a kid.
YOU DID TOO!!  
Admit it.

Oh wait! On the side of this gray cupboard is this, I can't remember what it's called, it's vintage, is it a book holder, crap, I can't remember!!  A lot of these were made turn of the century  and some are rather quite large and elaborate.

Why do I have no brain where I can't recall what this is called?

Why?

No seriously,
why?

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Moving on...anyway, set up the work station for the Parmesan-coated Sweet Potato Fries with:

*the flour (I used whole wheat) mixed with the salt and pepper,

*the egg whites whipped with water,

*and the shredded Parmesan,

*a baking sheet lined with parchment paper.

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Now get yer sweet potatoes ready by wedging them up.....

and put them on a pretty plate...
and forget to take a picture of them.

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Dredge a wedge in flour...

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Then the egg white...

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Now the Parmesan....

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Flip over and do the other side...not the skin side though.

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Lay them all out on the baking sheet.

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What is starting to look yummy?

These wedges, that's what!

Throw these in the oven for 25 minutes.

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Bring these baked, toasty Parmesan goodness things out of the oven....

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Looking mighty fine eh??!!

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Now, I would normally have a little side of ranch dressing here,

but today I don't.

It goes back to that "no brain" thing.....

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Even keeping a grocery list apparently doesn't work in the World of Angie's Brain.
Because the very first item on that grocery list on the fridge says "Ranch."

I think my brain looks at that and thinks "cattle" ranch or "horse" ranch or something...and they don't sell those at Hy-Vee.

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Tim says the Parmesan puts a nice crust on these fries.
I have to agree with him.

These are pretty flavorful...we ate them with grilled chicken wings.

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Okay guys, that's all I got for today.  Hope you try these fries/wedges out sometime. OH! next time, I may try using fresh grated Parmesan and see what the taste difference is.
These were so quick and easy too, keep that in mind.

Literally, throw these in the oven and by the time your steak or chicken breast is done on the grill or stove top, these are done too. The wedges were literally done in 25 minutes in a 425 degree oven.

Hey, have a great Thursday and we'll talk at ya soon!!
Doesn't this color green remind you of pea soup? Think anyone eats pea soup anymore? Creamed pea soup maybe? Or maybe pea soup is always creamed. For some reason, pea soup is not sounding very appetizing to me right now. Are peas nutritious even? I never see them on the top 20 healthiest foods list. And do you think it was stupid that people cracked a whole pod of peas open just for three tiny peas? For hours on end! Just to get two cups of peas? What's that about? Clearly I'm procrastinating. Going back to work now :)....Have a good day :) supposed to be nice and sunny, a little warm but that's better than 100 degreed, WHAT???!! Fine. I'm going.