Skill required: Beginner
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
1. Preheat oven to 425 degreesF.
2. Line a large cookie sheet with parchment paper.
3. Finely grate sweet potatoes into a bowl.
4. Squeeze grated sweet potatoes in batches to release as much moisture as possible and place in another bowl; fluff with a fork.
5. Stir in cheese, egg whites, rosemary and pepper.
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 - 15 minutes.
9. Remove from oven, let cool slightly and remove from parchment.
Serve warm.
Yield: 8 servings
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