Description
These Garlic Parmesan Sweet Potato Wedges are a delicious and easy-to-make side dish featuring crispy baked sweet potato wedges coated in a flavorful blend of Parmesan cheese and herbs. Perfectly seasoned with garlic powder, paprika, and a hint of cayenne, these wedges bake up golden brown and crisp right in your oven.
Ingredients
Scale
Sweet Potatoes
- 2 large sweet potatoes
Egg Wash
- 3 large eggs, beaten
Parmesan Coating
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon coarse ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat Oven: Preheat your oven to 450° Fahrenheit (232° Celsius) to ensure it’s hot enough to crisp the sweet potato wedges.
- Prepare Sweet Potatoes: Wash and dry the sweet potatoes thoroughly, then cut them into quarters lengthwise to create thick wedges.
- Beat Eggs: In a medium bowl large enough to dip each wedge, beat the 3 large eggs until smooth. Set aside.
- Mix Parmesan Coating: In a separate medium bowl, combine grated Parmesan, salt, coarse ground pepper, garlic powder, dried parsley, dried oregano, paprika, and cayenne pepper. Mix well to evenly distribute the spices.
- Coat Wedges: Dip each sweet potato wedge into the beaten eggs, ensuring it is fully coated, then immediately dip the wedge into the Parmesan and spice mixture. Shake off any excess coating to prevent clumps.
- Arrange on Baking Sheet: Place the coated wedges in a single layer on a foil-lined baking sheet to allow for easy cleanup and even baking.
- Bake: Bake the wedges in the preheated oven for 20 minutes or until the coating is golden brown and crispy. Check by gently lifting a wedge to see the underside.
- Serve: Remove from the oven and serve immediately while hot and crispy for the best texture and flavor.
Notes
- For extra crispiness, flip the wedges halfway through baking.
- Use fresh grated Parmesan for best flavor and coating adherence.
- Adjust cayenne pepper to your preferred spice level or omit for a mild version.
- These wedges are best served fresh but can be reheated in the oven to retain crispiness.
- Foil lining helps with easy cleanup and prevents sticking.
Nutrition
- Serving Size: 1/4 of recipe (about 1 large sweet potato wedge portion)
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 110 mg
