A mixture of Japanese-style bread crumbs and flour helps crisp this Southern-style dipper.

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Ingredients

Dipping Sauce

Directions

  • Preheat oven to 450°F. Line two 15x10x1-inch baking pans with parchment paper; set aside. In a large mixing, bowl toss sweet potato wedges with cooking oil. In a large resealable plastic bag, combine panko bread crumbs, flour, paprika, salt, black pepper, garlic powder, and cayenne pepper. Seal and shake to combine. Add potato wedges, a few at a time, sealing bag and shaking until coated. Arrange wedges in a single layer in prepared baking pans.

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  • Bake both pans on two separate oven racks for 10 minutes; turn wedges and rotate pans. Bake about 10 minutes more or until tender.

Dipping Sauce

  • In a small bowl, combine sour cream, honey, and cinnamon. Serve the dipping sauce with warm or room temperature sweet potato wedges.

Nutrition Facts

231 calories; 8 g total fat; 10 mg cholesterol; 212 mg sodium. 37 g carbohydrates; 4 g protein;

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