Categories: Vegetables- Sweet Potatoes

Ingredients

• 3 lbs. sweet potatoes (red-skin variety preferred), cut in 1/2-inch-wide slices, then again into 1/2 inch strips
• 1/2 cup chopped, fresh Italian parsley
• 2 tsp. chopped fresh thyme or 1/2 tsp. dried
• 2 cloves garlic, peeled, minced
• 1/2 tsp. salt
• 1/4 tsp ground black pepper
• 1 cup bread crumbs
• 2 eggs, well beaten

Directions

1. Heat oven to 500 degrees. Coat a large baking sheet or sheets, as needed with cooking oil spray; set aside.

2. Briefly cook sweet potatoes sticks, if desired, In a large sauce pan, add enough water to cover sweet potato strips and bring to a boil; continue boiling no longer than 3 minutes. Drain and cool.

3. In a small flat dish, combine the parsley, thyme, garlic, salt, black pepper and bread crumbs. Toss to mix thoroughly.

4. Dip cooled sweet potato strips (or uncooked strips) into beaten egg. Shake off excess and toss with bread crumb mixture until coated. Arrange, but do not crowd, in a single layer on prepared baking sheet or sheets. Bake until sweet potatoes are tender and golden brown, turing occasionally, about 30 minutes (15 minutes if firefly cooked first).

Email to a friend | Print this recipe | Back