Cornflake-Crusted Sweet Potato Fries

Crisp. Textured. Tender on the inside and easily removed from the baking pan.

These sweet potato fries are everything my normal homemade fries are not.

I usually make them sloppily, sticking sliced sweet potato on a baking pan with a dash of salt and pepper, with or without a roll in a glug of oil, depending on my mood. I always consoled myself with the slightly soggy and half-glued onto the baking sheet results with the knowledge that I enjoy sweet potatoes in any form, even if they’re nowhere near restaurant quality.

(And somehow nowhere near close to other made-at-home versions like these delicate spears that I just want to stuff into my face, these tender and perfectly seasoned chunks, or these classy-looking fries with fancy dipping sauce.)

But these. These take just a couple steps more than my usual non-recipe for sweet potatoes and they are so crispy crunchy sweet potato-y GOOD.

Oh hey shadow on my plate.

Cornflake-Crusted Sweet Potato Fries
A PanPrin original!

Serves 2.

1 large sweet potato
3/4 cup cornflakes*
1 egg white
1/2 tablespoon oil
seasoning of your choice: you can go with savory, which I did (salt, pepper, basil, garlic powder, etc.) or sweet (sugar, cinnamon, etc.) I’m curious if grated parmesan would melt here…

1) Preheat oven to 350 degrees and lightly grease a baking sheet (or line with greased parchment paper). Slice the sweet potato into fries.

2) In a flat, shallow container, whisk the egg white and oil together. Season with half of whatever seasoning of your choice (we’re talking literally half a pinch of salt here if you choose salt). Crush the cornflakes in a bowl (you can easily do this with your  hands) and add the other half of your seasoning to the crushed flakes.

3) Dredge each sweet potato fry through the egg white mixture and then through the cornflakes. Space fries evenly across the cookie sheet and bake for 30-40 min, flipping after 15 minutes.

*For a finer, crumb-ier texture of the cornflakes, give these a whirl in a food processor. You may need to up the amount of cornflakes to 1 cup or more if you use this method. 

On another note, this was dessert #2 last night (sandwiched between dessert #1 of banana bread and dessert #3…cake?):

“What is that?” I can hear you asking now. Funny you should ask.

…I’ll tell you soon!

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One response to “Cornflake-Crusted Sweet Potato Fries

  1. Pingback: Wine Grape Harvesting + More Sweet Potato Fries « The Pancake Princess and the Protein Prince·

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