Cheesy Sweet Potato Crisps

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 . 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 protein Nutritional analysis provided by Self See Nutrition Data's analysis of this recipe ›

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 . 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 protein Nutritional analysis provided by Self See Nutrition Data's analysis of this recipe ›