My Sweetie Potatoes

I am so enamoured with sweet potatoes these days! I just L-O-V-E them! You can eat them a million different ways. They are so sweet and yummy.

Lately I've been cutting them up and then roasting them for 40 minutes in the oven with olive oil and salt (alongside carrots). Then I throw them on my garden lettuce with some chives and feta cheese. Yum! You should give it a whirl!

Any other fun sweet potato/yam ideas? I wonder if I could grow some sweet potatoes next year? Hmmmmmm.


  1. We really should eat sweet potatoes more often at our house. I think the way you cook them is much healthier than our recipe. We like to cut them into house fries, coat them in parmesan cheese and then bake them. A crunchy treat.

    Serves 4

    1/2 cup all-purpose flour
    3/4 teaspoon coarse salt
    1/2 teaspoon ground pepper
    2 large egg whites
    1 1/3 cups grated Parmesan cheese
    4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise

    Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside.
    In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of 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, pressing the exposed surface of the potato into the cheese. (Don't worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go.
    Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.



  2. Awesome recipe! Thank you so much! Delicious. :)