Parmesan Crusted Sweet Potato Fries

For about as long as I’ve been eating sweet potatoes, I’ve been trying, and failing to create perfectly crunchy fries. Then one day last week, I made these parmesan crusted sweet potato fries, and hallelujah! I did it.

I’m all about baking my veggies; I love the flavors you get from roasting. And this recipe for parmesan crusted sweet potato fries is no exception. You only need one medium sweet potato to create a whole tray of wedges, which are surprisingly filling. My boyfriend and I loved them, and although we did our best to devour the entire batch, we had enough for leftovers.

As with most of my recipes, don’t get too hung up on the measurements, these parmesan crusted sweet potato fries are very forgiving. You basically want even amounts of the parmesan and polenta, and a couple eggs for dredging the wedges. I’m a huge fan of sage with sweet potatoes, but if you want to substitute another dried herb, go for it! I think thyme would be amazing, as would oregano or rosemary.

Enjoy these parmesan crusted sweet potato fries alongside your favorite burgers, salad, or for a hearty, crunchy, plant based snack!

Parmesan Crusted Sweet Potato Fries
Yields about 4 servings

1 medium sweet potato
1/4 cup finely grated parmesan
1/4 cup polenta (I like www.bobsredmill.com)
1/2 t. dried sage
1/2 t. garlic powder
1/2 t. onion powder
Freshly ground pepper
2 eggs
Olive oil or cooking spray

1. Preheat the oven to 375 degrees. Lightly grease a rimmed baking sheet and set aside. Cut the sweet potato into wedges.

2. Beat the eggs together in medium bowl. In a separate bowl, stir together the dry ingredients.

3. Dredge each wedge first in the egg mixture, then the cheese mixture, then place on the baking sheet. Repeat until all the wedges are coated.

4. Bake for 30 minutes. The fries will be deliciously crunchy, crispy and full of flavor. As you may have noted, I didn’t use any salt in the dry ingredients, I felt the parmesan added enough saltiness for my tastes. If you feel like you need more, sprinkle on a pinch of salt after the fries come out of the oven.