Ingredients

How to make it

  • 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 .
  • Rosemary-Balsamic Cream
  • 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
  • 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.

Reviews & Comments 4

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    " It was excellent "
    midgelet ate it and said...
    oohhhh=5!!!!
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  • krumkake 5 years ago
    That's a different take on sweet potatoes - I love the dipping cream...sounds really good, peeta...thanks!
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    " It was excellent "
    shazam ate it and said...
    Well, I've got all the ingredients and it looks like I'll be making these tomorrow. High 5.
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    " It was excellent "
    gagagrits ate it and said...
    Peeta you are on a roll tonight, I love the rosemary, and parmesan cheese, this is really different............:)
    Was this review helpful? Yes Flag

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