Slightly spicy, slightly sweet…these sweet potato fries are the perfect side dish for a burger or chicken. (Psst…I sometimes eat the entire batch for lunch!)
The egg white helps keep the fries from getting “floppy,” although they won’t be as crisp as a FRIED sweet potato fries.
Preheat oven to 425F. Line a baking sheet with parchment paper. Spray the paper with cooking spray (I use olive oil spray.)
Cut the sweet potatoes into large matchsticks.
In a medium sized bowl, whisk the egg white until foamy. Stir in the salt, pepper, rosemary and cayenne. Add the sweet potato strips and toss.
Arrange in a single layer on the prepared baking sheet and bake 25 minutes. Enjoy.
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I really liked how the egg white made them slightly crispy, but they were a bit hotter than I was hoping. Next time I will reduce the cayenne pepper.
I made these just as written. I loved them and my picky eaters had seconds also. They had the perfect amount of seasoning and the egg did keep the fries from being mushy. We will definitely have these again.
by Beth Pierce in
Sides
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Sides
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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