Parmesan Sweet Potatoes

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         FOOD FUNNY
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Thanks to Anna Welander for these one-liners:

Did you hear about the guy who thought that Alcoholics Anonymous meant
drinking under an assumed name?

A good thing to exercise when you're putting on weight is restraint.

They say not to put all of your eggs in one basket, but I'll be darned
if I am going to roll 12 shopping carts out of the grocery store.

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            TODAY'S RECIPE
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I know this will be heresy to many of my fellow Americans, but I am no
fan of the sweet potato casserole loaded with sugar and topped with
marshmallows that we all grew up with. I usually save it for dessert
when I don't skip it entirely in favor of other dishes that aren't as
sugary. Here is a less sweet alternative that will be on our
Thanksgiving table this year. As with many of the recipes this week,
I'll just give the procedure and let you adjust the quantities to suit
the size of your crowd.

Parmesan Sweet Potatoes

Sweet potatoes, scrubbed (or peeled if desired) and cut into thick (about 3/4 inch, 2 cm) slices
Egg whites, lightly beaten
Freshly grated Parmesan cheese
Salt and freshly ground pepper to taste

Dip the sweet potato slices in the egg whites, dredge with Parmesan
cheese, and place on a lightly greased baking sheet. Season with salt
and pepper and bake in a preheated 350F (180C) oven. Turn after about 15
minutes and continue cooking until golden brown on both sides and tender
in the center, 10 to 15 more minutes.
Received on Sun Nov 11 20:16:37 2007