I saw these babies on Pinterest a while ago and have been meaning to make them but just kept forgetting to pick up sweet potatoes and parm every time I was at the grocery store. They’re a little time consuming but so yummy that they’re worth it!
2 sweet potatoes
1 cup parmesan
1/2 cup egg whites
1/2 tsp rosemary
1/4 tsp pepper
Peel your sweet potatoes (or ask your man friend to do it like I did- there is nothing I hate more than peeling vegetables…except maybe peeling skin off chicken. And dishes.)
Grate them with a small grater (I used a handheld one) over a bowl.
The blog I found this recipe on said to squeeze out the moisture in the sweet potatoes. No wonder these suckers never crisp up in the oven! They have SO much water in them it’s insane. I felt a bit like I was squeezing all the sweet potato goodness down the drain but you win some you lose some.
Add the rest of your ingredients.
Spray a wire rack with cooking spray and place over a foiled baking sheet.
Using your hands, scoop the mixture up and make a patty, pressing flat onto the rack until you have no mixture left.
Cook at 425 for about 30 minutes. Make sure your rack is in the middle of the oven so they cook evenly. When they’re crisped up- they’re done!
I also made a Greek Yogurt dip that was linked to on the original blog post. I think if I were to do it again I would be a little unhealthy and sub the yogurt for mayo- keeping the same spices. I make a curry mayo dip for my sweet potato fries so I think it would go well with them.
1 cup plain greek yogurt
1/4 tsp paprika
1/4 tsp garlic powder
I served it with my maple dijon chicken recipe I found on Pinterest and while I wouldn’t say they went perfectly together I wasn’t complaining!