A few weeks ago I noticed a post on one of my favourite blogs that sounded so good I just had to make it! Tina over at Carrots ‘n’ Cake was raving about a recipe she’d come across (How Sweet It Is) involving sweet potatoes, cheese and rosemary. They sounded so delicious I headed straight for the kitchen where I was thrilled to discover we had pretty much all the ingredients!
We didn’t have any parmesan so I used cheddar, and I used a whole egg instead of liquid egg whites because if I’m honest, I only remembered I was meant to use just the white after I’d put it all in! Hate when that happens.
They were so easy to make and made the house smell incredible as they were cooking! One thing I will say though is I added slightly too much rosemary and as me and my boyfriend were munching away on them in the garden, they started to get a bit overpowering and we had to stop. Which was probably a good thing as I could quite easily have demolished the entire batch and nipped back into the kitchen to repeat the whole process multiple times. So next time I make them I will go easy on the rosemary as it turns out less really is more! I urge you to try these out though, they make the perfect pre-dinner drinks accompaniment! I think they’d also be great really tiny as well, little bite-sized crispy mouthfuls!
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