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!