Crunchy Baked Sweet Potato and Squash Fries

Photo: Kristi Rimkus

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Rosemary, lemon zest, egg white wash and bread crumbs make a crisp crust for the sweet potatoes and yellow squash.

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Yield:

4.0

Added:

December 10, 2009

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Ingredients

4 smalls sweet potato , peeled and sliced into french fry sized slices

2 inches medium zucchini, sliced french fry sized slices

4 tablespoons rosemary, minced

1 cup bread crumbs

1 tablespoon lemon zest

1 large egg whites

2 tablespoons water

Preheat oven to 400

Preparation

1

Liberally spray baking sheet with cooking spray.

2

Whip egg with water in one bowl, and combine bread crumbs, lemon zest, rosemary and a dash of salt and pepper in another bowl.

3

Dip vegetables in egg, and then in bread crumbs. Place on baking sheet.

4

Bake 20 – 30 minutes until “fries” are lightly browned and tender on the inside.

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