KELLOGG'S* RICE KRISPIES* Savoury Sweet Potato Sticks
3 medium sweet potatoes
3 cups KELLOGG'S* RICE KRISPIES* cereal, crushed
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup all-purpose flour
4 egg whites
4 tablespoons water
Wash sweet potatoes (or peel if desired). Cut lengthwise into 1 cm (1/2-inch) slices. Cut slices into 1 cm (1/2-inch) sticks.
In large plate or shallow pan, mix together crushed cereal and seasonings. Place flour on second plate. In medium bowl, beat egg whites and water.
Coat potatoes with flour, shaking off excess. Next dip in egg mixture, then coat with cereal mixture. Place in single layer on foil-lined baking sheet coated with cooking spray.
Bake at 200 degrees C (400 degrees F) about 25 minutes or until lightly browned and tender when tested with sharp knife. Serve hot with salsa or roasted garlic mayonnaise if desired.
CINNAMON SWEET POTATO CHIPS
2 sweet potatoes, peeled and thinly sliced
1 tablespoon melted butter
1/2 teaspoon salt
2 teaspoons brown sugar
1/2 teaspoon ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets.
Arrange sweet potato slices in a single layer onto baking sheets. Stir together butter, salt, brown sugar, and cinnamon in a small bowl; brush onto sweet potato slices.
Bake in preheated oven until edges curl upwards, about 20 to 25 minutes