Cheesy Sweet Potato Crisps
Crispy, savory sweet potato crisps enhanced with Parmigiano-Reggiano cheese, fresh rosemary, and black pepper. These delicate appetizers combine the natural sweetness of sweet potatoes with the salty bite of parmesan for an elegant snack.
Ingredients
- •1 pound sweet potatoes, peeled
- •2½ ounces Parmigiano-Reggiano
- •2 whole egg whites
- •2 teaspoons chopped fresh rosemary
- •¾ teaspoon cracked black pepper
- •1 sheet Parchment paper
Cooking Instructions
- 1.
Heat oven to 425°F. 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 Rosemary-Balsamic Cream .
25 min
