Green Door Hospitality

Adventures in Everyday Entertaining

Impromptu Entertaining: Parmesan Coated Sweet Potato Wedges

Parmesan Sweet Potato Wedges

Sweet potatoes, sweet potatoes as far the eye can see!  I love sweet potatoes all year round but when they come in season in the fall it is so easy to have extras stocked up in the pantry just in case you find yourself doing a little impromptu entertaining!  These wedges have a great flavor and are a nice alternative to the equally fun Baked Potato Wedges.  The dredging does get a tad messy but the outcome is totally worth it!

Parmesan Coated Sweet Potato Wedgesmodified from Cooking Light Magazine

  • 1/3 cup flour
  • 3 lg egg whites
  • 1 Tbs water
  • 3/4 cup Parmesan cheese, grated (not shredded)
  • 1/2 cup breadcrumbs
  • 4 sweet potatoes, each cut lengthwise into 8 wedges
  • Kosher salt to taste

Preheat oven to 425 degrees.

Set up your dredging station.  Flour in one shallow dish.  Egg whites and water whisked together in a second shallow dish.  And cheese and breadcrumbs mixed together in a third.

Dredge sweet potato wedges in the flour mixture.  Dip in egg mixture and dredge in cheese mixture.  Divide wedges between two baking sheets lined with parchment paper.  Bake at 425 degrees for 30 minutes or until golden, rotating pans after 20 minutes.

17 comments on “Impromptu Entertaining: Parmesan Coated Sweet Potato Wedges

  1. Pride in Photos Photography
    October 29, 2013

    I am adding this to our Thanksgiving menu…awesome.

  2. thesinglegourmetandtraveller
    October 29, 2013

    Wonderful! They must taste really good 🙂

  3. apuginthekitchen
    October 29, 2013

    I love sweet potatoes, never had them like this before it sounds really really good!

  4. tinywhitecottage
    October 29, 2013

    This is a great recipe! I am going to make these for my family. You are turning out some great posts Kenley! 🙂

  5. Cloches & Lavender
    October 29, 2013

    Can’t wait to try these. I am a huge sweet potato girl!!!

  6. Bernice
    October 29, 2013

    That is a wonderful idea to use sweet potatoes – I keep forgetting about them!

  7. leaner by the lake
    October 29, 2013

    sweet potato is just the best thing about fall and winter veggies (next to the squashes of course). these look so good!

  8. Time With Thea
    October 29, 2013

    I love sweet potatoes! This looks so yummy. Pinned and tweeted. So have to try it! ~Thea

  9. gentlestitches
    October 29, 2013

    I have only just “discovered” sweet potatoes. This recipe sounds like it would be very popular around here. 🙂

  10. kalamitykelli
    October 30, 2013

    These look scrumptdillyicious! I don’t think I would have ever thought of this, thank you!

  11. the Painted Apron
    October 30, 2013

    I’ll eat anything smothered in Parmesan! Never tried it with sweet potatoes, sounds so good! Thanks!

  12. Chasing the Donkey
    October 30, 2013

    Ahhhh cheese, it makes anything tasty! Yummy

  13. The Healthy Epicurean
    November 21, 2013

    What a great idea and wonderful combination – I love the sound of these 🙂

  14. Pingback: Fast Potato Wedges Garlic and Parmesan Cheese and served with Sour Cream

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