Baked Sweet Potato Fries with Harissa Dipping Sauce

Name: Baked Sweet Potato Fries with Harissa Dipping Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup Honey Bunches of Oats® Honey Roasted cereal (crushed); 2 teaspoons cumin; ½ cup all-purpose flour; 1 ½ 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)); Chopped cilantro

Take classic sweet potato fries to the next level with this baked sweet potato fries recipe – breaded with crushed Honey Bunches of Oats Honey Roasted cereal for extra crunch! Pair these fries with a perfectly sweet, smoky, and tangy Harissa dipping sauce.

10 mins

prep time

35 mins

total time

Proudly made with Honey Bunches of Oats®

Baked Sweet Potato Fries with Harissa Dipping Sauce

Prep Time: 10 mins

Total Time: 35 mins

Ingredients

Sweet Potato Fries:

1 cup Honey Bunches of Oats® Honey Roasted cereal crushed
2 teaspoons cumin
½ cup all-purpose flour
1 ½ 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

Harissa Dipping Aioli:

½ cup prepared mayonnaise
1 tablespoon red harissa (or to taste)

Garnish

Chopped cilantro

Directions

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 Honey Bunches of Oats Honey Roasted cereal until it measures 1 cup. Combine ground cereal with cumin and place in 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 sprinkle with chopped fresh cilantro.

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