Categories: Clean Eating
Ingredients
- Ingredients
- •2 large sweet potatoes
- •2 large egg whites
- •1/2 teaspoon kosher salt
- •1 cup fresh grated Parmesan cheese
- •freshly ground pepper
- •fresh ground salt or coarse salt
- For the Light Garlic Aioli:
- •1 egg, at room temperature
- •2 teaspoons Dijon Mustard, at room temperature
- •2/3 cup olive oil
- •1 clove of garlic, minced
- •1 teaspoon fresh squeezed lemon juice
- •1/4 cup 2% cottage cheese
- •1/4 cup nonfat plain yogurt
- •Ground white pepper to taste
- •Salt to taste
Directions
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Instructions
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Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil. If using foil, spray with unflavored baking spray.
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.Beat egg whites with salt until foamy. Set aside. Chop sweet potatoes into steak fry size pieces. Dip sweet potato pieces into egg whites, gently shaking to remove excess whites. Lightly dip into Parmesan cheese on one side only. Set fries on baking sheet with Parmesan cheese facing up. Season with salt and pepper.
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.Bake for 25-30 minutes until crispy on the outside but tender when pierced with a fork.
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For the Light Garlic Aioli:
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Fit food processor with a steel blade and put egg and Dijon mustard into food processor. Process until smooth.
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.Combine oils and then drip slowly into food processor while it’s running. It’s important to incorporate the oil slowly into the egg so that the mixture will emulsify. If the oil is added too quickly the mayonnaise will separate.
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.Add garlic, Dijon, and lemon juice and pulse. Add cottage cheese and yogurt into food processor and mix until absolutely smooth. Season with salt and pepper to taste