Recipe: Crispy Sweet Potato Wedges

Crispy Sweet Potato Wedges

2 lbs. fresh California sweet potatoes
1/2 cup plain, dry bread crumbs
1/2 cup grated Parmesan cheese
2 tsp. Italian seasoning blend
2 eggs, thoroughly beaten
1/2- tsp. red pepper flakes (optional)

Preheat oven to 350 degrees F. Cut potatoes into 1/2 inch wedges or slices; set aside.

In shallow bowl, mix bread crumbs with cheese and seasoning blend. Dip wedges in beaten egg; drain and dredge in crumb mixture.

Arrange on lightly oiled pan and bake 20 to 30 minutes until tender. Sprinkle with red pepper flakes and serve hot.

Makes 4 to 6 servings
Source: Sweet Potato Council of California