• 2 pounds sweet potatoes (or yams, peeled and cut into 2-inch-long thin wedges)
  • 1 cup shredded cheddar cheese (about 4 oz.)
  • 2/3 cup Italian-seasoned dry bread crumbs
  • 1/2 cup Hellmann's or Best Foods Real Mayonnaise


  1. Preheat oven to 425°. Line 2 jelly-roll pans with aluminum foil, then spray with nonstick cooking spray; set aside.
  2. Combine potatoes with Hellmann's® or Best Foods® Real Mayonnaise in large bowl; toss to coat.
  3. Combine cheese with bread crumbs in large resealable plastic bag; shake to mix well. Add potatoes. Close bag and shake potatoes, separating any clumps, until coated. Arrange potatoes on prepared pans.
  4. Bake 20 minutes. Rotate pans and bake an additional 15 minutes or until potatoes are golden and crisp.
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