Impromptu Entertaining: Parmesan Coated 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 Wedges — modified 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.