Cheesy Sweet Potato Crisps
['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']
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 .
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