So Cheesy

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots β€˜N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

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! πŸ˜€


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 byΒ 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! πŸ˜€


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:



  1. 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! πŸ˜€


  2. 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!

  3. 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 πŸ™‚ I am going to add it to my blogroll and check back frequently. Thanks!

  4. 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!

  5. 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!

  6. 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?

      1. 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!

  7. 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!)

  8. 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?

  9. 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!

  10. 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!!!

  11. 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????

    1. @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

      1. @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…

  12. 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!!!!

  13. 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.

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

  15. 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.

    1. 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.

  16. 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! πŸ™‚

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

  18. 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 πŸ™‚

  19. 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 πŸ™‚

  20. Hey there! I’ve been following your weblog for a while now and finally got the bravery too go ahead and give you a shout out frm New Caney Texas!
    Just wanted to mention keep up the excellent work!

  21. Tried these tonight and I didn’t read you have to squeeze out the excess water πŸ™ 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.

  22. 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. 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.

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