Savory Sweet Potato Cakes
2 Medium Sweet Potatoes
Two Egg Whites
¼ C All Purpose Flour
¼ C Grated Parmesan Cheese
2 T Fresh Basil Chiffonade (really thin strips)
Salt and Pepper to taste
Preheat the oven to 325. Wash peel and grate the sweet potatoes using a cheese grater. Add the salt, pepper, flour, and cheese and mix until thoroughly combined. Add the egg whites and mix well. Form the mixture into cakes and place them on a lightly greased baking sheet. Bake for about 30-45 minutes or until golden brown.
Two Egg Whites
¼ C All Purpose Flour
¼ C Grated Parmesan Cheese
2 T Fresh Basil Chiffonade (really thin strips)
Salt and Pepper to taste
Preheat the oven to 325. Wash peel and grate the sweet potatoes using a cheese grater. Add the salt, pepper, flour, and cheese and mix until thoroughly combined. Add the egg whites and mix well. Form the mixture into cakes and place them on a lightly greased baking sheet. Bake for about 30-45 minutes or until golden brown.