Parmesan Roasted Sweet Potato Wedges
Source: Ann
Toss sweet potato wedges in seasoned flour ( salt, pepper, pinch of cayenne and garlic powder) dip into two egg whites beaten with a little water, and then toss into some fresh grated parmesan cheese. (Cindy's note - can use cheddar)
Bake on parchment at 425F until tender and golden turning them once.