Tuesday, January 1, 2013

Crispy Sweet Potato Cakes

Now that the New Year is here, we are all looking for healthier recipes. So even though I am in the middle of a move. I wanted to share with you this quick recipe. It is simple to make and much healthier than the potatoes that I usually crave during stressful times.  These are a great side dish! Enjoy!

Gluten-Free Crispy Sweet Potato Cakes
adapted from Carrots n Cake

2 sweet potatoes 
1/2 cup 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.
Peel sweet potatoes, and grate them. Then squeeze as much moisture from them as you can. 
To the grated sweet potatoes, add the egg whites, cheese, pepper, and rosemary. 

Mix until combined.
Scoop out potato mixture and make into small round balls. Squeeze to shape. Place on a baking dish, Repeat.
Bake for 25-30 minutes or until potatoes are dark around the edges and crispy.


  1. It is optional, it helps crisp up the bottom of the cakes, but you can make it without. i have done it both ways.

  2. I totally hear you... gotta get back to healthy eating. All the indulging from Christmas is rearing hit's ugly head.. or big butt. LOL! These look savory and delicious... not at all like you are being deprived. :) This is my kind of healthy eating.

  3. Love the recipe!! I have to make this!


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