I’m a big fan of oven roasted potatoes, or oven fries. Drizzling a little oil on some chopped up potatoes and roasting them at a high temperature creates a nice crunchy potato, similar to a French fry, but way healthier. However, this only works with white potatoes, like russet, red skinned, etc. Sweet potatoes don’t roast the same way. The outside will brown when it’s roasted, but it never really gets crunchy. So, I thought I would put something on the sweet potatoes to add that needed crunch.
In this recipe for pecan crusted sweet potato fries, sweet potatoes are coated in a mixture of finely ground pecans, panko breadcrumbs, and spices; then roasted. The pecan mixture forms a super crunchy, flavorful coating.
This month’s Recipe Redux challenge inspired one of the spices used in the pecan coating. The challenge was to create a recipe using a spice or herb that’s been collecting dust in the spice cabinet. I immediately thought of ground coriander. I bought it, used it once for a recipe, then never used it again. That’s a shame, though, because coriander is a lovely spice. It has a warm, nutty, and slightly citrusy taste, making it a perfect compliment to the cinnamon and pecans in the crunchy coating.
Pecan Crusted Sweet Potato Fries
- 1 large sweet potato (or 2 small)
- 1/2 cup pecan chips
- 1/2 cup panko breadcrumbs
- 1 tsp. ground cinnamon
- 1 tsp. ground coriander
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/4 cup all-purpose flour
- 1 egg
- 1 egg white
- Cooking spray
Preheat oven to 400 degrees F. Optional: peel the potato.
Cut the potato into matchsticks (about ¼ inch thick and 3 inches long).
Add the pecans to a food processor. Run the processor until the pecans are very finely ground (about 30 seconds).
Add the pecans to a shallow plate. Add the panko breadcrumbs, cinnamon, coriander, salt and pepper to the pecans. Stir until well combined.
Add the flour to a second shallow plate.
Add the egg and egg white to a third shallow plate. Beat the eggs until well combined.
Dip the sweet potatoes in the flour, then in the eggs, and then in the pecan mixture, making sure that they are well coated on all sides. Discard the excess flour and egg. There should be little to no unused pecan mixture.
Place the potatoes on a baking sheet that has been sprayed with non-stick cooking spray.
Bake for 20 minutes.
I enjoyed the flavor the ground coriander added to the pecan coating. But, If you don’t have coriander, or don’t think you like it, you could easily make this recipe without it.