Potato pancakes get a makeover, and so do you! These have lots of vitamin A, which will help keep your skin healthy for the holidays.

Ingredients

　　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 .

Nutrition Per Serving

　　5.2 g fat (3.2 g saturated)

　　17 g carbs

　　1.8 g fiber

　　6 g protein

　　#### Nutritional analysis provided by Self

　　##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/700235/2?mbid=HDEPI) ›