2 sweet potatoes 1/2 cup liquid egg whites 1 cup Parmesan cheese 1/2 teaspoon rosemary 1/4 teaspoon pepper Preheat oven to 425. Peel then, grate sweet potatoes. Then squeeze the moisture from them. (Use hand.) The more moisture removed, the crispier they get. After add the egg whites, cheese, pepper, and rosemary. Mix until combined Scoop and press sweet potato mixture as thin as possible. Repeat until potatoes are gone. Bake for 25-30 minutes or until potatoes are crispy.
Loaded Mashed Potato Cakes ** I had these for lunch, but I could see myself serving these as appetizers. Ingredients: - Instant mashed potatoes (made from 1 full packet — follow directions on the box) ** You can obviously use leftover mashed potatoes as well. I believe 1 packet of instant flakes makes about 3-4 cups potatoes, so if you’