# Components:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
→ Crust & Coating
02 - 1 1/2 cups salted pretzels, crushed into coarse crumbs
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon black pepper
→ Binding
06 - 2 large eggs
07 - 2 tablespoons milk
→ For Serving
08 - 1/4 cup honey mustard or preferred dipping sauce
# Directions:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper or apply a light coating of grease.
02 - Place sweet potato cubes in a large mixing bowl, sprinkle with a pinch of salt if pretzels are unsalted, and set aside.
03 - In a shallow bowl, combine eggs and milk, whisking thoroughly until smooth.
04 - In a separate shallow bowl, stir together crushed pretzels, smoked paprika, garlic powder, and black pepper.
05 - Dip each sweet potato cube into the egg mixture, allowing excess liquid to drip off, then roll in pretzel mixture, pressing lightly to ensure an even crust.
06 - Transfer the coated sweet potato cubes to the prepared baking sheet, spacing evenly in a single layer.
07 - Bake for 22 to 25 minutes, turning cubes once halfway, until the coating is golden brown and sweet potatoes are fork-tender.
08 - Serve warm with honey mustard or preferred dipping sauce.
