Cheesy Sweet Potato Crisps
- 1 pound sweet potatoes, peeled
- 2 1/2 ounces finely grated Parmigiano-Reggiano (about 1 cup)
- 2 egg whites
- 2 teaspoons chopped fresh rosemary
- 3/4 teaspoon cracked black pepper
- Parchment paper
- Heat oven to 425u0b0F. Finely grate sweet potatoes into a bowl. Squeeze grated sweet potatoes in batches to release as much moisture as possible and place in another bowl; fluff with a fork. Stir in cheese, egg whites, rosemary and pepper. Line a large cookie sheet with parchment paper. Spoon 1 rounded tablespoon batter onto cookie sheet and flatten into a thin, 2- to 2 1/2-inch round. Repeat with remaining batter, leaving 1 inch between rounds. Bake until edges and underside are crisp and browned, 13 to 15 minutes. Remove from oven, let cool slightly and remove from parchment. Serve warm with
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sweet potatoes, egg whites, fresh rosemary, cracked black pepper, paper
Taken from www.epicurious.com/recipes/food/views/cheesy-sweet-potato-crisps-241136 (may not work)