Recipe information
Yield
Makes 6 servings
Ingredients
2 pounds sweet potatoes (6 to 7 inches long), peeled
1/3 cup finely grated Parmigiano-Reggiano (1 ounce)
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
Preparation
Step 1
Preheat oven to 425°F.
Step 2
Shave potatoes lengthwise into long, wide ribbons with a vegetable peeler and toss strips with remaining ingredients. Lightly oil a 9-inch metal pie pan. Arrange strips in overlapping layers radiating from center, letting slices overhang slightly if necessary.
Step 3
Bake in lower third of oven until edges are browned, then cover edges with foil and bake until potatoes are tender and top of cake is crisp and brown, 45 to 50 minutes total.
Nutrition Per Serving
Each serving contains about 176 calories and 6 grams fat.
#### Nutritional analysis provided by Self
