Sweet and tender yams with a crispy cheese and herb crust. They’re perfect as a side to your meal or as a snack on their own, and they’re great dipped in ranch dressing or chipotle dip.

4 medium yams or sweet potatoes, unpeeled, scrubbed
2 egg whites
1 clove garlic, crushed
1/3 cup panko bread crumbs
1/3 cup parmesan cheese
1 tsp dried basil
1 tsp dried oregano

Preheat oven to 425. Slice yams into 1/4 inch thick rounds. Transfer into a bowl of cold water until you’re ready for the next step, so they don’t go brown.
Pat yams dry using paper towl. Combine egg whites and garlic in a large bowl. Add yams and toss to coat.
In a small bowl, mix bread crumbs, cheese, basil and oregano. Transfer crumbs on a plate and spread evenly.
Coat yams on both sides with crumb mixture. Place in a single layer on a baking sheet spreayed with cooking spray. Bake for 15 minutes. Remove and flip yams over, then bake for another 15 minutes until tender.

If you like yams, you’ll really love this recipe. They were delicious! I love how they’re crispy on the outside, unlike yam fries that tend to go soft. Bennett ate some and liked dipping them, but Cole wasn’t interested. Tony seemed to like them too, but I think I liked them the most. I ate the majority of them and enjoyed every bite. Apparently family just doesn’t share my enthusiasm for yams.

Adapted from ‘I Yam What I Yam’ recipe in Looneyspoons: Low-fat Food Made Fun!