• So Cheesy

    July 6, 2010

    When I saw a recipe for Cheesy Sweet Potato Crisps on How Sweet It Is the other day, I knew that I needed to make them as soon as possible. Baked sweet potatoes and cheese?!? They sounded right up my alley! 😀


    Like always, I made a few changes to the recipe (i.e. adding 1/2 cup more cheese), but the basic idea is still the same.

    Cheesy Sweet Potato Crisps

    Recipe inspired by Epicurious


    • 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. Set a wire rack on top of a baking sheet. Spray rack with non-stick spray.


    Peal sweet potatoes.


    Grate sweet potatoes and then squeeze the moisture from them. (I just used my hands to press out the liquid.) The more moisture you remove, the crispier they get in the oven.


    To the grated sweet potatoes, add the egg whites, cheese, pepper, and rosemary. Mix until combined.


    Scoop out potato mixture and set on wire rack. (I used an ice cream scoop.)


    Press sweet potato mixture as thin as possible. Repeat until potatoes are gone.


    Bake for 25-30 minutes or until potatoes are dark around the edges and crispy.


    Jessica served her Cheesy Sweet Potato Crisp with a Smokey Yogurt Dip, which sounds absolutely amazing. I ended up just eating mine plain, but I’ll definitely try her dip the next time I make these babies. They’d be great as an appetizer!



    After smelling delicious baked cheese coming from my oven, I knew that I needed to incorporate these Cheesy Sweet Potato Crisps into my lunch this afternoon. I ended up throwing together a side salad with greens, tomatoes, broccoli, snap peas, and Athenos feta.


    Excellent lunch! 😀


    A little while later, I wanted something sweet, so I broke into the leftover Breakfast Rice Pudding. Mmm!


    I’m giveaway a lifetime supply for dry peas and lentils!!! You can enter here! :mrgreen:

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    { 58 comments… read them below or add one }

    Wei-Wei July 7, 2010 at 1:58 am

    I saw these on How Sweet – they sound SOOOOO good! I’m glad you added more cheese – such is life, live it out with cheese! 😀



    Beverly Pechin July 7, 2010 at 8:59 pm

    OMG these look amazing! Can I make a suggestion.. of course it’s just a thought & if you’re very adamant about organic then go for it.. but sweet potatoes are on the list of least toxic/chemical covered fruits and veggies you can buy. Actually I believe one of the lowest. Oddly enough, regular potatoes are on the top 12 list of most toxic. So according to the EWG they claim if you don’t have the extra cash to purchase ALL organic, sweet potatoes are one area that you’re pretty safe to buy non-organic versions. Just a thought!


    Maria July 8, 2010 at 3:38 am

    Hey there! This recipe looks absolutely amazing and I am planning to make it this week. Thanks for the tips!! I just found your blog as well and I love it 🙂 I am going to add it to my blogroll and check back frequently. Thanks!


    Skinny Fat Kid March 7, 2011 at 6:18 pm

    I have been visiting your blog for some time now and can’t believe I didn’t see these until now! I though I’m not looking forward to grating sweet potatoes, this is definitely going on the menu next week!


    kandi September 12, 2011 at 9:01 pm

    A year late but I made these tonight and they are amaaaaazing! Great recipe!


    Marwa September 12, 2012 at 2:33 pm

    @kandi: One year Later after this comment – and I just made them for lunch!! Delicious and nutritious! Let the love spread year after year 🙂


    Jessica August 4, 2012 at 10:21 pm

    These look so good! Any idea on the calorie/nutrition content?


    Tina August 5, 2012 at 10:19 am

    I don’t, but Jessica from How Sweet It Is (who created the recipe) might. Just click on the link to her blog! 🙂


    janet August 25, 2012 at 9:44 pm

    this is going to be so good to try…


    CJ @ Morsels of Life August 28, 2012 at 7:56 pm

    These crisps look like some tasty eats! I”m looking forward to trying them with regular potatoes. 🙂


    Colette and Anna-Kate September 3, 2012 at 5:15 pm

    Looks amazing and yummy, can’t wait to try them! I like your site too! Do you have printer friendly versions of your recipes!?
    Many Thanks


    Ashley September 6, 2012 at 9:22 am

    This may be a dumb question, but can you use regular egg whites instead of the liquified ones?


    Tina September 6, 2012 at 9:41 am

    Yep, I think it would work!


    Jennison September 10, 2012 at 5:59 pm

    Hi! These look so yummy! Do you think the recipe would work without cheese for those of us with a dairy intolerance? Would the potatoes still get crispy? Thank you!


    Maya September 11, 2012 at 12:38 pm

    I think so but you might have to add a touch (few drops) of light olive oil to the mixture to make it crisp up.


    Simple recipes September 11, 2012 at 6:07 pm

    WOW, looks amazing 🙂 Love your blog


    adaeze September 21, 2012 at 6:30 am

    this recipe sounds amazing!!!! i love love love sweet potatoes!!!! im gonna try this out!!!!


    Julie September 22, 2012 at 12:37 pm

    I will definately try this. I need to trade the cheese because of allergies, but it sounds wonderful! Do you cook them on the wire cooling rack?


    Tina September 22, 2012 at 2:41 pm

    Nope, just cool them there! 🙂


    Adrienne October 10, 2012 at 4:16 pm

    Yes, you do bake them on the cooling rack, set on the cookie sheet. You can see in the pictures she is putting the raw crisps onto the cooling rack prior to baking. This helps the heat circulate under them to really get the underside crispy as well! I’ve found this is a great trick with anything breaded as well, especially chicken or pork chops. Really keeps the underside from getting soggy!


    Tina October 10, 2012 at 4:19 pm

    I baked them on a cookie sheet.


    Tali September 24, 2012 at 4:19 pm

    I’m looking forward to trying this recipe out! Do you think they can be frozen and reheated?


    Heather September 25, 2012 at 4:21 pm

    Okay – sounds pretty darn good — and will offer a suggestion.. (BTW – I didn’t read the 70 plus other comments yet, so forgive if this is a repeat) — but bake those sweet tators – let em cool completely — peel and grate… then make recipe. This just got added to my weekend menu. Will return and post an update! (My weekend is Wed, Thur. — add to that Wed is produce day!)


    Brittany September 27, 2012 at 7:01 am

    Just saw this recipe through pinterest and it looks so yummy. I really want to make theseto go with dinner tonight, but my husband is not a parmesan cheese fan, can I use different cheese?


    anne October 11, 2012 at 9:01 pm

    I tried making these tonight but they did not want to stay together well on the wire rack and I tried following the recipe exactly. I ended up using a non stick skillet with pam spray and then put them on the rack to finish cooking..great taste though!


    Katie October 15, 2012 at 12:57 pm

    Those look like yams, not sweet potatoes. So you may want to change your recipe.


    jen October 27, 2012 at 4:30 pm

    actually, true yams are from africa. but in the US, people have different terms for the same thing. we’re all eating sweet potatoes. the orange inside ones. some have brown skin, some red.

    but a real yam is quite an oddity. here’s a good link to explain:



    sarah November 6, 2012 at 3:54 pm

    Can you do this with a different cheese? like cheddar maybe???


    Tina November 6, 2012 at 3:58 pm

    Sure! 🙂


    Brenda November 7, 2012 at 9:43 pm

    OMG, these were delish! I hand squeezed the liquid out of the grated sweet potatoes and squeezed the mixture again right before I shaped them into patties for baking and got lots more liquid out. seemed like a lot of work, but they are SOOO worth it!!!! will be making these alot from now on!!!


    Jeanne November 14, 2012 at 9:03 pm

    great idea!!Love this !:-)


    Deborah November 18, 2012 at 11:33 am

    I’m making these tonight for the football game spread! Can’t wait to try!!!


    Annabelle November 19, 2012 at 2:52 pm

    Can these be made ahead and reheated? Have you ever done that?
    What about freezing and reheating? I don’t like preparing before company
    arrives….love the suggestion to use them as an appetizer….maybe with a side of
    sour cream????


    Ashley November 30, 2012 at 8:37 pm

    Can I do this without the wire rack and achieve a similar result?


    Mark December 20, 2012 at 2:16 pm

    @Ashley: Found this online, which is close how I do it:
    Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed.

    Or, buy a $5 rack and lower the caloric and fat content of the latkes. You will not only be healthier with one; but also save $$$ in the long run by not using so much oil. A wire rack is the recipe for having comfort food a tad healthier (like cheese sticks, zucchini, buffalo wings, french fries, etc..)

    Read More http://www.epicurious.com/recipes/food/views/Potato-Latkes-104406#ixzz2FcXq7jOj


    Mark December 20, 2012 at 2:28 pm

    @Mark: Submitted before finished..
    Anyway, I differ in that I use a cast-iron skillet and just lightly season the pan with rapeseed oil (lowers LDL). I use about 1/2 tsp, add a few drops with each batch and finish them in the oven where they will stay warm… Really yummy to season mix with a bit of cayenne or Tabasco as well! The spicy version goes well with cool yogurt sauce…


    Pamela Wilkins December 16, 2012 at 10:07 am

    I recently got my husband to finally try baked sweet potatoes! We both LOVE Parmesan cheese! We are always looking for a new side for dinner well this is it!!! Thank you!!!!


    rhodee December 20, 2012 at 9:33 am

    .. what is the best substitute for the ingredient “rosemary” as mentioned, in case i cant produce it.


    Jschmied December 30, 2012 at 12:11 pm

    @rhodee: I don’t care for rosemary and substituted dill which tasted great. I also cook them on parchment and they get nice and crisp.


    carol noel January 17, 2013 at 11:51 pm

    I think a chilpotle dip would be awesome!


    Brianna January 20, 2013 at 5:12 pm

    What can you substitute the parm cheese with for those with dairy allergy?


    Corry January 24, 2013 at 6:56 pm

    Do you think the cheese can be subbed with nutritional yeast?


    Kathy January 27, 2013 at 4:48 pm

    I just made these both ways, on a rack and on a cookie sheet. I found it easier to make on the cookie sheet as it was hard to form the mixture into patties and a lot fell through the rack. I put tin foil on the cookie sheet and used a generous amount of cooking spray on the tin foil before adding the sweet potato mixture. I found it did still stick, but if you wait a few minutes, lift the tin foil up and peel the cake right off – it didn’t break apart.


    Blake February 10, 2013 at 8:52 pm

    My husband made these tonight; I thought they were dense and dry; any thoughts about what happened? Could these be overcooked accidentally?


    Andie February 11, 2013 at 5:58 pm

    Do you know how many cups of sweet potatoes you would use for the recipe?


    Ruthie February 24, 2013 at 8:01 pm

    I love the recipes that I find on Pinterest. I want to know , how do I make a copy of the recipe without printing out many many pages that I do not need, wasteing my ink. Some of the posts have a print friendly button to click on. But if it doesn’t have that, I either have to hand write it or print too many unused sheets.


    Jan March 30, 2013 at 5:48 am

    Idea: Just right click copy the recipe (with pictures-sometimes pictures will not copy but if they do you can just delete) and copy to word document and then print. Hope that works. I just copied to my cookbook file.


    Jen @ Eat Run Love March 28, 2013 at 12:48 pm

    Ahh these look amazing! Making them easter sunday!


    Vicky April 22, 2013 at 4:48 pm

    When i was growing up my mom always made us lentil/vegetable soup, with a chick/broth base and carrots,onions,tomatoes and garlic. Seasoned with Italian seasoning and salt.She also made a dish call western beans. The western beans combined red beans,lentils,onions and garlic with ketchup to make it a little sweet and then a little cayenne for some spice. It was served over rice. That was my favorite!
    Now i prepare both of these meals for my husband and 3 boys. I’m always looking for ways to stay within our budget and yet feed my family healthy food. I have recently introduce my boys to hummus and they really like that also.I make it with the chick peas and garlic,lemon and salt and a little olive oil. It is a wonderful snack with carrot sticks!
    A supply of lentils and peas would sure be wonderful to feed my ever hungry, growing boys! 🙂


    Christina July 30, 2013 at 2:30 pm

    For not being a sweet potato fan, these are pretty dang good! 🙂 Thanks for sharing!


    Sandy August 25, 2013 at 1:11 am

    Made these tonight for dinner. We very much enjoyed them and I will make them again. Thank you for sharing your recipe.


    KJ January 5, 2014 at 2:04 pm

    Just made these in my waffle maker (instead of baking) and they are AMAZING! So much less fuss too. My daughter was asking me for more! We added a little garlic powder and salt and threw some butter in the waffle maker to aid in the crispiness. Lovely 🙂


    Kacey January 9, 2014 at 5:43 pm

    These were so delicious! I am already imagining replacing the sweet potatoes with carrots to try something different. I used two eggs instead of egg whites (but probably could have gotten away with 1 egg and maybe an egg white.) I added cayenne powder and garlic powder, making sure to bake them on parchment paper. I flipped them halfway through and they ended up crispy.
    Thanks for the awesome recipe 🙂 http://www.thecookiewriter.com/2014/01/crispy-sweet-potato-patties.html


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    Amy July 28, 2014 at 11:53 pm

    Tried these tonight and I didn’t read you have to squeeze out the excess water 🙁 They turned out awful. Had them in there for well over 30 minutes and the sweet potatoes although crunchy were still raw. Maybe because of the liquid? Bummer.


    Rosa September 8, 2014 at 5:25 pm

    These look good, even better than the original.


    Paula November 28, 2014 at 4:59 pm

    I won’t be making the cheesy sweat potato crisps again. Something about combination of sweet potato and parmesan cheese, it is as if they cancel out each other’s flavor. In other words, they came out very tasteless. We could taste the rosemary and not much else. Epicurean.com includes a recipe for a basalmic sour cream sauce. I made it, but it seemed like a poor combination for sweet potatoes. Plus, if the crisps are so good, why would you need something as powerful as basalmic to dip it in?

    We cook sweet potatoes, especially the gold ones, a lot. There are a so many simple ways to prepare them where you can really enjoy them. This is not one of those recipes.


    Diane February 29, 2016 at 8:33 pm

    Cooking these on parchment lined cookie sheets worked better than the foil lined ones. Yummy 🙂


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