2 sweet potatoes
2 eggs
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.
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