I’ve mentioned it before, but Mr. How Sweet is a huge fan of sweet potatoes.
In fact, they rank among his favorite foods, coming only after chicken and steak.
Speaking of chicken, there’s a tic‑tac‑toe‑playing chicken at the Rivers Casino in Pittsburgh that he’s been talking about for weeks. He says he wants to see that chicken more than he wants to peek in Megan Fox’s window. He’s convinced he can beat the chicken at tic‑tac‑toe — and given how much chicken he eats, he might be right.
The most common side to Mr. How Sweet’s chicken is a big pile of sweet potato fries. If he doesn’t have a side, his two‑year‑old tendencies kick in. He doesn’t get bored of food, but I do — so I’m always looking for ways to mix things up.
Enter these cheesy, crispy sweet potatoes.
I used to love sweet potatoes only as a dessert‑style side — loaded with cinnamon, butter, marshmallows, or even chocolate and bacon. It’s only recently that I learned how delicious they can be savory. Seasoned simply with salt and pepper, then paired with cheese, they become something special.
These crisps are a great alternative to fries and take about the same amount of time to prepare. I also whipped up a quick smoky yogurt dipping sauce to add a bit of protein and tang.
Cheesy Sweet Potato Crisps With Smokey Yogurt Dip
4
Ingredients
Sweet Potato Crisps
- 1 pound sweet potatoes, peeled
- 2 egg whites
- 1/2 cup romano cheese
- 1 teaspoon rosemary
- 1/4 teaspoon pepper
Smokey Yogurt Dip
- 1 cup plain Greek yogurt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
Instructions
Sweet Potato Crisps
- Preheat oven to 425°F. Set a wire rack on a baking sheet and spray the rack with nonstick spray.
- Grate the sweet potatoes (a food processor works great) and squeeze out as much moisture as possible — I do this for about 5 minutes to help them crisp in the oven.
- In a large bowl, combine the grated sweet potatoes, egg whites, cheese, pepper, and rosemary. Scoop about 1 tablespoon of the mixture (an ice cream scoop is handy) onto the wire rack and press each mound as thin as you can. Repeat until the mixture is used up.
- Bake for 20–30 minutes, or until the crisps are dark around the edges and crispy.
- Serve warm with the smokey yogurt dip.
Smokey Yogurt Dip
- Whisk the Greek yogurt with garlic powder, smoked paprika, and cumin. Adjust seasoning to taste and serve as a dipping sauce.
Notes
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Mr. How Sweet didn’t get any. He fell into one of those deep, grouchy sleeps the minute he got home from work and missed the shredding of the sweet potatoes and the cheesy scent that filled the kitchen. He slept through my snacking, too — and before I knew it, the crisps were gone.
When he sees this, he won’t be a happy camper.