We love sweet potato fries in our household, both homemade and the Alexia version. I like the Alexia fries a little more than mine simply because they require less work on my part, but they also have a crunchier texture that I love. If the crunchy texture makes you swoon, try these crunchy sweet potato fries with a fun ingredient — Honey Bunches of Oats cereal!
This is the perfect recipe for getting your kids involved in the cooking process, too. You can forgo the food processor and hand your kids a baggie with cereal to smash, and then they get to dip the potato wedges into three different coatings before baking. Sure, it’s more work than frozen fries, but they’re also super fun!
- 1 cup crushed Honey Bunches of Oats Honey Roasted cereal
- 2 teaspoons cumin
- ½ cup all-purpose flour
- 1-1/2 teaspoon salt
- ½ teaspoon ground pepper
- 2 large egg whites
- 4 small sweet potatoes (about 2 pounds), scrubbed and sliced lengthwise – about 1 inch wide
- ½ cup prepared mayonnaise
- 1 tablespoon red harissa (or to taste)
- Garnish: chopped cilantro
- Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside.
- In a food processor crush cereal until it measures 1 cup. Combine ground cereal with cumin and place is a shallow bowl.
- In another shallow bowl, stir together the flour, salt, and pepper.
- In a third shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined.
- Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the cereal mixture, pressing the exposed surface of the potato into the cereal. Transfer potato wedges onto the prepared baking sheet as you go.
- Bake potatoes until tender and crisp, about 25 minutes, turning once.
- While the potatoes are in the oven, combine the mayonnaise and harissa for the dip. Add additional harissa if you prefer your aioli spicy.
- When the potatoes are done, sprinkle with additional salt, if desired. Serve warm with harissa aioli and sprinkled with chopped fresh cilantro.
Do you get your kids involved in the cooking process? I try to be so patient and let them pour and stir, but it’s always interesting because if one kiddo helps, both have to (and soon all three!). —Erin