The crispy baked sweet potato sticks are a simple, tasty side dish — perfect when you want something flavorful but light. Unlike classic french fries, these sticks are first dipped in beaten eggs and then coated in an aromatic breadcrumb mixture of panko (or regular breadcrumbs), grated Parmesan, and oregano.
They are baked for just a few minutes, producing a golden, crisp surface without the need for frying. The result is sticks that are crispy outside and tender inside.
To accompany them we chose a quick and original sauce: a creamy, slightly tangy radicchio mousse made by blending cooked radicchio with yogurt or spreadable cheese. The contrast between the sweet potatoes’ sweetness and the radicchio’s bold flavor makes this dish truly balanced and surprising.
Perfect as a side dish, appetizer, or finger food to share.
If you like sweet potatoes and radicchio, also check these recipes:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4 Servings
- Cooking methods: Oven, Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter, Autumn
Ingredients to make Crispy Baked Sweet Potato Sticks with Radicchio Mousse
- 1.8 lbs sweet potatoes (or yams)
- 2 eggs
- 7 oz panko (or breadcrumbs)
- 2 oz grated Parmesan cheese
- dried oregano
- extra virgin olive oil
- salt
- pepper
- 1 head of radicchio
- 1 clove garlic
- 1 tablespoon balsamic vinegar
- 1/2 cup yogurt (or Crescenza or Robiola)
- extra virgin olive oil
- salt
- pepper
Tools to make Crispy Baked Sweet Potato Sticks with Radicchio Mousse
- Pot
- Bowl
- Baking sheet
- Parchment paper
- Paper towels
- Blender
How to make Crispy Baked Sweet Potato Sticks
Peel the sweet potatoes and first cut them into slices, then into sticks.
Bring a pot of lightly salted water to a boil and cook the sticks for about 8 minutes, draining them while still slightly al dente.
Dry them well with paper towels.
Crack the eggs into a plate and beat them with a fork. In another plate mix panko (or breadcrumbs), grated Parmesan and oregano.
Coat the sticks first in the beaten eggs and then in the breadcrumb mixture, pressing lightly so the coating adheres well.
Arrange them on a baking sheet lined with parchment paper, drizzle with a little extra virgin olive oil and bake in a static oven at 392°F for about 15 minutes, turning them halfway through, until golden and crispy.
Wash the radicchio and cut it into pieces.
In a skillet, sauté one clove of garlic with a drizzle of extra virgin olive oil, then add the radicchio and cook for a few minutes.
Add the tablespoon of balsamic vinegar and continue cooking for about 10 minutes, until the radicchio is tender.
Transfer it to a blender and blend together with the yogurt (or Crescenza or Robiola) until smooth and velvety.
Adjust salt to taste.
Serve the crispy sweet potato sticks with the radicchio mousse.
Storage
Sweet potato sticks are best just after baking, when they’re at their crispiest. They can, however, be stored in the refrigerator for 1 day and briefly reheated in the oven.
The radicchio mousse can be kept in an airtight container in the refrigerator for 2 days.
Tips
Panko gives a crunchier coating compared to regular breadcrumbs.
Don’t skip the parboiling step: it helps make the inside tender while the exterior gets crisp.
If you want extra crispiness, use the convection setting for the last few minutes of baking.
Variations
You can flavor the breadcrumb mixture with paprika, thyme or rosemary.
Instead of yogurt you can use ricotta, Crescenza or Robiola for a creamier mousse.
If you prefer bolder flavors, add a teaspoon of mustard to the sauce.
FAQ (Questions & Answers)
Can sweet potatoes be cooked directly in the oven?
Yes, but a brief parboil helps achieve sticks that are tender inside and crispy outside.
Can I use only regular breadcrumbs?
Of course; panko will, however, give a crunchier result.
What can I substitute for yogurt in the sauce?
Use ricotta, Crescenza or Robiola for a richer cream.
