So Cheesy

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘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! 😀


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:



  1. You always have the best recipes! 🙂 I’ve made your cookies from ThinkFood and I tried the blueberry banana bread recently (both with some alterations depending on what I liked and had), and they were so tasty. Thanks for always giving great recipe ideas!

    I’m sure I’ll be trying this soon. I <3 sweet potatoes and cheeeeese.

  2. yum!! I’ve been dying to make these since I saw them too. All I need to do now is go out and get some sweet potatoes…

  3. Oh my gosh do these ever look ADDICTING! And DELICIOUS! I wanna add these to my recipe list 😉 just like that rice pudding!

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