Asian-Style Oven-Fried Sweet Potatoes
A healthier version of vegetable tempura without the frying. These sweet potato wedges pack alot of flavor and crunch. Enjoy!
Recipe by EatBetterAmerica
1/3 cup Panko crispy bread crumbs
1/4 tsp. coarse (kosher or sea) salt
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1 large dark-orange sweet potato (1 lb.), peeled, cut crosswise in half, then cut into 3x3/4-inch wedges
1 tbs. canola or olive oil
1/8 tsp. crushed red pepper flakes
Heat oven to 400 degrees F. Line 15x10x1-inch pan with foil; spray with cooking spray.
In small bowl, mix bread crumbs, salt, garlic powder and ginger. In large bowl, place potatoes, oil and pepper flakes; toss to coat. Add crumb mixture; toss to coat
Spread potatoes in single layer in pan; sprinkle any remaining crumb mixture on potatoes.
Bake 25 -30 minutes or until crumbs are golden
brown and potatoes wedges are tender.
Tantalize your taste buds when sprinkled with seasoned rice vinegar!
Sweet potatoes contain carotenoids, plant pigments that color them orange-yellow. Carotenoids are a form of vitamin A that help with vision.