Cheesy Sweet Potato Crisps
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Heat oven to 425°F
2
Finely grate sweet potatoes into a bowl
3
Squeeze grated sweet potatoes in batches to release as much moisture as possible and place in another bowl; fluff with a fork
4
Stir in cheese, egg whites, rosemary and pepper
5
Line a large cookie sheet with parchment paper
6
Spoon 1 rounded tablespoon batter onto cookie sheet and flatten into a thin, 2- to 2 1/2-inch round
7
Repeat with remaining batter, leaving 1 inch between rounds
8
Bake until edges and underside are crisp and browned, 13 to 15 minutes
9
Remove from oven, let cool slightly and remove from parchment
10
Serve warm with Rosemary-Balsamic Cream
11
Heat oven to 425°F
12
Finely grate sweet potatoes into a bowl
13
Squeeze grated sweet potatoes in batches to release as much moisture as possible and place in another bowl; fluff with a fork
14
Stir in cheese, egg whites, rosemary and pepper
15
Line a large cookie sheet with parchment paper
16
Spoon 1 rounded tablespoon batter onto cookie sheet and flatten into a thin, 2- to 2 1/2-inch round
17
Repeat with remaining batter, leaving 1 inch between rounds
18
Bake until edges and underside are crisp and browned, 13 to 15 minutes
19
Remove from oven, let cool slightly and remove from parchment
20
Serve warm with Rosemary-Balsamic Cream