Asian-Style Oven-Fried Sweet Potatoes
1/3 cup panko crispy bread crumbs
1/4 teaspoon coarse (kosher or sea) salt
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 large dark-orange sweet potato (1 lb), peeled, cut crosswise in half, then cut into 3x3/4-inch wedges
1 tablespoon canola or olive oil
1/8 teaspoon crushed red pepper flakes
Heat oven to 400°F. Line 15x10x1- inch pan with foil; spray foil with cooking spray.
In small bowl, mix bread crumbs, salt, garlic powder and ginger. In large bowl, toss potato wedges, oil and pepper flakes. Add crumb mixture; toss to coat.
Spread potatoes in single layer in pan; sprinkle any remaining crumb mixture on potatoes.
Bake 25 to 30 minutes or until crumbs are golden brown and potatoes are tender.