Created on October 21st, 2013
Preheat oven to 425.
Spray a cookie sheet with non-stick spray.
Grate peeled sweet potatoes in to a bowl.
Squeeze all the moisture from them - this takes several times and minutes.
In a large bowl, combine grated sweet potatoes, egg whites, cheese, pepper and rosemary. Mix well.
Scoop out 1 TB of the mixture onto cookie sheet.
Press down as thin as possible.
Bake for 20-30 minutes or until potatoes are dark around the edges and crispy.
While potatoes are baking, prepare yogurt dip.
In a medium mixing bowl, combine yogurt, garlic powder, paprika and cumin.
Refrigerate until ready to use.
When potato crisps are finished baking, serve with yogurt dip and enjoy!