Crispy Sweet Potato Wedges
Ingredients
- 2 Tbs olive oil
- 2 egg whites
- 2 Tbs rice flour or cornstarch or potato starch
- 2 tsp Lawry's seasoned salt
- 1 1/2 pounds sweet potatoes, scrubbed, skin on, cut into 1" wide wedges
Instructions
- Preheat the oven to 425. Put the oil on a rimmed baking sheet that's large enough to hold the sweet potatoes in a single layer. Preheat the pan in the oven about 7-8 minutes, until hot but not smoking.
- Whisk the egg whites until stiff. By hand that takes about 4 minutes. If you want to use an electric mixer, allow about 2 minutes.
- Stir in the rice flour and seasoned salt, then add the sweet potato wedges and stir gently until coated.
- Take the pan out of the oven and put the sweet potatoes on it, turning until each one has a cut side down in contact with the oil. Bake 15 minutes or so, until the sides in contact with the pan are crispy.
- Take the pan out of the oven and turn all the wedges until the other cut side is down and bake another 10-15 minutes. Sprinkle more seasoned salt on to taste and serve.