Ingredients
Scale
- 2–3 medium sweet potatoes
- 2 eggs
- ¼ cup almond flour
- ¼ cup coconut flour
- ¼ cup nutritional yeast
- ¼ cup chopped parsley
- 1 tablespoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 425 degrees. Peel and slice sweet potatoes into wedges. In a shallow bowl or large plate, break 2 eggs and whisk them to combine. In a separate bowl, combine almond flour, coconut flour, nutritional yeast, parsley, garlic powder, oregano, salt and pepper and stir to combine. Line a baking sheet with foil or parchment paper and spray it with some oil spray. Take the sweet potato wedges, one and a time and dip in the egg to coat, then the flour mix to coat, then place on the baking sheet. Make sure not to overcrowd the pan, you may need to spread them between two pans. Place in the oven and roast for 20 minutes, then flip the wedges and bake for an additional 15-20 minutes or until browned. Serve warm!