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Sweet Potato Bake with Pecans and Crispy Onions PREP: 10 mins &8 SERVES: 8 Ingredients Filling: 4 medium sweet potatoes (about 1.2 kg) 2/3 cup whipping cream 2 large Farm Boy" Eggs, lightly beaten 1/2 tsp Farm Boy'“* Ground Nutmeg 1/4 cup unsalted butter, softened and cut into small chunks salt and pepper to taste Topping: 2/3 cup Farm Boy'" Pecan Haives, roughly chopped 1/2 cup Farm Boy" Panko Breadcrumbs 1/2 cup Parmigiano Reggiano Cheese, shredded 1/2 cup Farm Boy'" Crispy Fried Onions 2 Tbsp chopped parsley for garnish DIFFICULTY: MERE NN Directions 1 Preheat oven to 425‘. 2 To bake sweet potatoes, prick them with a knife and wrap them individually in foil. œ Place them on a sheet pan and bake until tender, about 60-70 minutes. » Let them cool for a few minutes, then peel and discard skins. un Place peeled sweet potatoes in large bowl and mash using a potato masher or a large fork. Stir in cream, eggs, nutmeg, butter and salt and pepper to taste. Place in a 9” casserole dish. a In medium bowl, combine pecans, breadcrumbs, Parmigiano and crispy onions. Sprinkle over sweet potato mixture. Reduce oven temperature to 375°F. œ Bake casserole, uncovered, until topping is golden brown and edges are bubbly, 20-25 minutes © Let it rest for 10 minutes, then sprinkle with parsley and serve. BREADCRUMBS TOASTED JAP, 'ANESE-STVLE BREADCRUMES nas LES ENT MONS Looking for more recipes and inspiration? QU / Check out our HSeason magazine!
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