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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound(s) sweet potatoes |
2 teaspoon(s) olive oil |
1/2 cup(s) white whole wheat flour or all-purpose flour |
1/4 teaspoon(s) salt |
2 whole(s) eggs, lightly beaten |
2 tablespoon(s) water |
1 cup(s) fine, dry bread crumbs |
1/2 cup(s) parmesan cheese |
1 tablespoon(s) olive oil |
Directions:
1. Preheat oven to 400 degrees. Lightly brush a 15 x 10 x 1 inch baking pan with olive oil. Peel veggies and cut into narrow 3 to 4 inch long wedges. Toss veggies with 2 tsp. of oil. Place the veggies on the prepared pan. Roast 10 min. Remove from oven. Transfer veggies to a tray to cool until they can be handled.
2. While veggies are cooling, in one shallow bowl or pie plate, mix together the flour and salt. In a second dish, combine the eggs and water. In a third dish, combine the bread crumbs and Parm.
3. Coat the same baking pan with 1 tb. oil. Dip the cooled veggies, a few at a time, in the flour mixture, then the egg mixture, then the bread crumbs, coating veggies evenly. Arrange coated veggies in a single layer in the pan. You may need to do this step in 2 batches.
4. Roast for 15 min. or until veggies are brown and crispy.
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