Tempura veggies move over! These sweet potato wedges pack great Asian flavor and crunch without frying.
cup Progresso™ panko crispy bread crumbs
teaspoon coarse (kosher or sea) salt
teaspoon garlic powder
teaspoon ground ginger
large dark-orange sweet potato (1 lb), peeled, cut crosswise in half, then cut into 3x3/4-inch wedges
tablespoon canola or olive oil
teaspoon crushed red pepper flakes
Heat oven to 400°F. Line 15x10x1- inch pan with foil; spray foil with cooking spray.
In small bowl, mix bread crumbs, salt, garlic powder and ginger. In large bowl, toss potato wedges, oil and pepper flakes. Add crumb mixture; toss to coat.
Spread potatoes in single layer in pan; sprinkle any remaining crumb mixture on potatoes.
Bake 25 to 30 minutes or until crumbs are golden brown and potatoes are tender.
Sweet potatoes are high in vitamins A and C. Store in a cool, dark place (not in the refrigerator) and use within a week of purchase.
Sprinkle baked fries with seasoned rice vinegar to tantalize every taste bud.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- 4 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1 Other Carbohydrate; 1 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.