Cheesy Sweet Potato Crisps |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
this recipe caught my eye because it was different.... the recipe and photo are courtesy of Self 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 |
Directions:
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 .
2. Rosemary-Balsamic Cream
3. 1 teaspoon canola oil 4 shallots, finely chopped 1/2 cup balsamic vinegar 1/2 cup reduced-fat sour cream 1/2 teaspoon chopped fresh rosemary
4. Heat oil in a small saucepan over medium heat. Cook shallots until translucent but not browned, about 5 minutes. Add vinegar, bring to a boil, then reduce heat to a high simmer. Cook until 2/3 of liquid has evaporated and shallots are very dark, 5 to 7 minutes. Remove from heat. Combine sour cream, rosemary and 2 teaspoons water in a bowl. Spoon balsamic-shallot sauce into center of sour cream and swirl with a toothpick.
|
|