I came across this recipe the other day, which looks awesome.
yield: Makes 8 servings
Potato pancakes get a makeover, and so do you! These have lots of vitamin A, which will help keep your skin healthy
for the holidays.
Ingredients
- 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
Preparation
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
.
add your own note
Nutritional Information
Nutritional analysis per serving: 144 calories per 3 crisps with cream, 5.2 g fat (3.2 g saturated), 17 g carbs, 1.8 g fiber, 6 g proteinRead More http://www.epicurious.com/recipes/food/views/Cheesy-Sweet-Potato-Crisps-241136#ixzz25hdx2MWL
I haven't tried it yet but will very soon. In the meantime check out
as she did a beautiful job making them and showcasing them on her blog.
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