Ingredients
3 large sweet potatoes (about 2-1/2 to 3 pounds)4 large egg whites3/4 teaspoon salt1/4 teaspoon coarsely ground pepper2 cups grated Parmesan cheesePrepared mustard, optional
Preparation
Preheat oven to 425°. Peel and cut sweet potatoes lengthwise into 1/2-in. wedges. In a shallow bowl, whisk egg whites, salt and pepper until foamy. Place Parmesan cheese in another shallow bowl. Dip potatoes in egg white mixture, then in Parmesan cheese, patting to help coating adhere.
Transfer to 2 foil-lined 15x10x1-in. baking pans coated with cooking spray. Roast 25-30 minutes or until potatoes are tender and cheese is golden brown. If desired, serve with mustard.
