I Yam What I Yam (Sweet Potato Appetizer)

From Pat Smith





  • 2 medium yams or sweet potatoes. unpeeled, scrubbed
  • 2 egg whites
  • 1 clove garlic, minced
  • 1/3 cup unseasoned dry bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • ¾ teaspoon dried rosemary


  1. Preheat oven to 425°.
  2. Slice yams into ¼-inch thick rounds or “medallions.”  Since peeled yams turn brown  quickly when exposed to air, transfer them to a bowl of cold water until you’re ready to proceed to the next step.
  3. Pat yams dry using paper towels.  Combine egg whites and garlic in a large bowl.  Add yams and toss to coat.
  4. In a small bowl, mix together bread crumbs, cheese, basil, and rosemary.  Place in a single layer on a cookie sheet that has been sprayed with non-stick spray. 
  5. Bake for 15 minutes.  Remove from oven and flip yams over.  Bake another 15 minutes until tender.

Makes 4 servings.


Hint:  Try dunking these in your favorite low-fat ranch-flavored dip!


Printable Recipe

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