Wednesday, November 16, 2011

SWEET POTATOES WITH PARMESAN ENJOY DAN:

           SWEET POTATOE WEDGES PARMESAN-COATED by CHEF DAN:
Serves 8-10

INGREDIENTS:

4 sweet potatoes cut lengthwise into 16 wedges
1/2-cup all-purpose flour
3 egg whites
1 tablespoons water
3/4-teaspoon coarse salt
1/2-PANKO (Japanese bread crumbs)
3/4-cup parmesan cheese
1 teaspoon dried sage

DIRECTIONS:                                         (PRE-HEAT OVEN TO 425-DEGREES)

1.    Combine flour, sage, and salt in a shallow bowl.
2.    Combine egg whites and water in a shallow dish, stir with a whisk.
3.    Combine cheese and Panko in another shallow bowl.
4.    Dredge sweet potato wedges in flour mixture.
5.    Dip into egg white mixture.
6.    Dredge in cheese mixture.
7.    Line 2 baking sheet with aluminum foil, sprayed with cooking spray.
8.    Cook in a pre-heated oven for  about 20-25 minutes, turning half way through.
9.    Fries are done when they are browned around the edges.

ENJOY DAN:                                                  BON-APPETITE!                       

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