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    Cheesy Sweet Potato Crisps w/ Cream

    Source of Recipe

    .
    Cheesy Sweet Potato Crisps w/ Rosemary-Balsamic Cream

    Epicurious.com
    by Adeena Sussman – "SELF" December 2007
    Reviews rated this recipe 3 of 4 forks.
    WW Points
    Makes 8 servings

    Potato pancakes get a makeover, and so do you! These have lots of vitamin A, which will help keep your skin healthy for the holidays.

    Ingredients
    • 1 pound sweet potatoes, peeled
    • 2-1/2 ounces finely grated Parmigiano-Reggiano (about 1 cup)
    • 2 egg whites
    • 2 teaspoons chopped fresh rosemary
    • 3/4 teaspoon cracked black pepper
    • Parchment paper

    Preparation:
    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 . See below.

    Nutritional analysis per serving: 144 calories (per 3 crisps with cream), 5.2 g fat (3.2 g saturated), 17 g carbs, 1.8 g fiber, 6 g protein 185 mg Sodium, 13.7 mg cholesterol ++++ WWP: 3


    Rosemary-Balsamic Cream

    Epicurious.com
    By: Adeena Sussman - SELF December 2007

    Ingredients
    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
    Preparation
    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. Serve with Cheesy Sweet Potato Crisps .

    When served with Cheesy Sweet Potato Crisps nutritional analysis is included.

    Served alone. One (2-T.) serving equals: 39 calories; 3.6 g fat (1.9 g Saturated, 0 g Transfat); 6 mg Cholesterol; 8 mg Sodium; 32 mg Potassium; 8 gm Carbohydrate; 0.7gm Fiber; 5 gm Protein ++++ WWP: 1

 

 

 


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