Wednesday, January 30, 2008

Sorry, Martha!

I bought 2 large sweet potatoes at the market this past weekend, figuring I'd put them to good use in the near future. My lightbulb turned on yesterday: make sweet potato fries to go with the Brats (boiled in beer...yum!) I was planning on having for dinner.

This is a Martha Stewart recipe with some modifications. The biggest being that I pulled an ultimate "that-is-definitely-not-what-Martha-meant" substitution: I used some good, ole Kraft grated Parmesan cheese. Sorry, Martha, but not everyone keeps a fresh wedge of parmesan cheese ready for grating on a moment's notice for a weeknight meal. While I think this recipe would be lovely with freshly grated parm, that's not what I used, and they still came out yummy and wonderfully crisp.

As you'll see by my picture, I refer to these as "wedges" and not fries as they are pretty thick. Again, being a weeknight, I did not have time or desire to carefully cut my sweet potatoes into dainty little fry-sized pieces. There's nothing dainty about beer brats anyway, so I think these wedge-sized fries were more appropriate. Enjoy!

Parmesan Coated Sweet Potato Wedges

1/2 cup all-purpose flour
3/4 teaspoon coarse salt
1/2 teaspoon ground pepper
1/2 teaspoon onion powder
1 large egg
2 tablespoons water
1/3 cups grated Parmesan cheese
2 large sweet potatoes (about 2 pounds), each cut into 4-6 good-sized wedges

Preheat the oven to 425 degrees. Spray large baking sheet with nonstick cooking spray.

In a shallow bowl, stir together the flour, salt, onion powder and pepper. In a separate shallow bowl, lightly beat egg s with water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl.

Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, coating well and shaking off any excess. (Don't worry if some gets on the skin). Transfer potato wedges onto the prepared baking sheet as you go. Sprinkle with a little more salt before placing in oven.

Bake potatoes until tender and crisp, about 25-30 minutes.

1 comment:

Cooking and the City said...

Robin these look great & I agree not everyone has fresh parmesan ready to use at a moments notice, I know I don't! :-)