I adapted this recipe slightly from Carrots ‘n’ Cake. As you’ll notice from the picture, the edges of the crisps got burnt: this is because I don’t have a wire rack that fits over a baking sheet, so I put the crisps right on a non-stick baking mat. This was admittedly a bit of a mistake, but these crisps showed such great potential that I’ve added the wire rack to my shopping list to make them again next time. They’d be wonderful if you could just follow that direction! I would say that the crisps are somewhat like oil-free latkes, but that would be an oxymoron… The cheese here acts as a binder once it’s melted and gives great flavor to the crisps. It’s a easy (and relatively healthy) side dish!
2 sweet potatoes
1 cup grated Parmesan cheese
½ tsp. fresh rosemary, minced
¼ tsp. pepper (and salt, to taste)
Preheat oven to 425 °F. Set a wire rack on top of a baking sheet. Spray rack with non-stick spray.
Peel the sweet potatoes. Grate them and squeeze out the moisture; the more moisture you remove, the crispier they get in the oven. (I used the food processor to grate my sweet potatoes, and there was no moisture to speak of.)
To the grated sweet potatoes, add the eggs, cheese, rosemary and pepper (and salt). Mix until combined.
Scoop out potato mixture and set on wire rack, pressing the mixture as thin as possible. (I used an ice cream scoop.) Repeat until potatoes are gone.
Bake for 25-30 minutes or until potatoes are dark around the edges and crispy.