Sweet potato fries are an elegant side dish for burgers and sandwiches. If you’ve been to Father’s Office in Venice or Culver City, you know how special they are. For home-cooks, baking them cuts down on the grease and the clean-up. And coating them in parmesan creates a nice crust. This recipe comes from Martha Stewart and only takes about 45 minutes. I used a combination of baby sweet potatoes and yams.
Parmesan Sweet Potato Fries
4 small sweet potatoes (or 6 baby ones), scrubbed clean, and quartered lengthwise
1/2 cup all-purpose flour
3/4 tsp salt
1/2 tsp pepper
2 large egg whites
1 1/3 cup grated Parmesan cheese
1. Preheat the oven to 425°. Line a baking sheet with parchment paper and set aside.
2. In a shallow bowl, stir together flour, salt and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons water until combined. Place the Parmesan on a sheet of waxed paper.
3. Dip the sweet potato in the flour mixture first, shaking off any excess. Then dip in each wedge egg white mixture until coated. Finally, dip into the Parmesan, pressing the exposed surface of the sweet potato into the cheese. Transfer the potato wedges onto the prepared baking sheet as you go.
4. Bake the potatoes until tender and crisp, about 30 minutes. Sprinkle with salt if desired.