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Marc Vetri's sweet potato frico. Photograph by Brett Thomas; styling by Lisa Russell

Sweet Potato Frico
From Marc Vetri / Serves 6

Ingredients
2 sweet potatoes
1/2 lb. Montasio cheese, grated
Salt and pepper, to taste

Directions: Boil sweet potatoes until tender, about 40 minutes, then remove from water and let cool. Remove skins and slice into 1/4-inch-thick medallions; set aside. Cover bottom of 10-inch nonstick pan with half the cheese, in a layer about 1/4-inch thick. Layer sweet potatoes over cheese, then cover potatoes with remaining cheese. Place pan over medium heat. After about five minutes, when the bottom layer of cheese has started to brown on the sides of the pan, flip the frico. Continue cooking to brown the other side of the frico, about five minutes. When done, the two layers of cheese will form a crust around the potatoes. Remove pan from heat. Let frico cool to room temperature, then slice and serve.

Per serving: 255 calories, 12 g. fat, 9.3 g. sat. fat, 7 g. protein, 8 g. carb, 1 g. fiber, 1 g. sugar, 45.3 mg. cholesterol