Sweet Potato Wedges (Baked Not Fried

• Vegetarian

• Produce

  • 1/4 cup Oregano
  • 1/2 cup Parsley
  • 2 Sweet potatoes

• Oils & Vinegars

  • 9/16 cup Olive oil

• Bread & Baked Goods

  • 1 cup Japanese panko crumbs

Found on healingtomato.com

Description

Ingredients

• 2 sweet potatoes
• 1 cup of Japanese panko crumbs
• 1/4 cup of oregano
• 1/2 cup of parsley
• 1/2 cup + 1Tbsp Olive oil

Directions

• Preheat oven to 500 degrees.
• Take 2 sweet potatoes and wash them thoroughly. A clean sweet potato makes for a delicious wedge
• Cut the edges off the sweet potato
• Split the sweet potato into halves
• Cut each half into long wedges. I made about 6 wedges from each half
• Place the wedges in a bowl and set aside
• In a food processor or grinder, add 1 cup of panko crumbs
• Add 1/4 cup of oregano
• Add 1/2 cup of parsley
• Grind on low speed until it is finely ground. It should be powdery consistency. I only used 1/2 of this ground panko crumb mixture. I am going to store the rest for future use. Shelf life is about 1 month when stored in a cool, dry place
• Add 1/2 cup of olive oil to the bowl of sweet potatoes
• Add 1/2 of the ground panko mixture from step 10
• Add 1 Tbsp of olive oil, if it is too dry
• Mix well and place them on a baking tray. Space the wedges out so that they are not touching
• Place in the oven and bake for 15 minutes. I have an older model of a stove so the baking time may differ. When the sweet potato passes the knife test, they are ready