I peeled and cut two large sweet potatoes into chunks, and boiled them in water on the stove for about 7 minutes. Meanwhile, I pulsed two cups of sourdough bread into coarse crumbs in the food processor. In a bowl I put the crumbs, 1/4 olive oil, 1 clove garlic grated, 1 tsp lemon zest, and pepper. After draining the potatoes, I tossed them in the crumb mixture and placed them on a baking sheet.
The potatoes then went in the oven at 450 degrees (preheated, of course) for about 10 minutes. Then I sprinkled 1/4 cup each of parsley and parmesan cheese on top, and roasted 5 more minutes.
If needed, you can add more salt, and serve with lemon wedges...or they taste soooo good alone.
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