Parmesan Sweet Potatoes

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             FOOD FUNNY
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Thanks to Thelma Hershorn for sharing this with us:

Years ago when my two girls were small, they were taught how to say
their blessing before eating their meal. One night as I was busy
scurrying around the kitchen, I told them both to say their blessings
without me. I took a moment to watch them as they both squeezed their
eyes tightly shut over folded hands. As my 4-year-old finished, her
3-year-old sister kept on praying. Another minute or two passed before
she lifted her head, looked at her plate, and in an indignant voice
said, "Hey! My peas are still here!"

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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 version of sweet potatoes that we have
instead. 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 Tue May 26 18:35:09 2009