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Sweet Potato Bake with Pecans and Crispy Onions PREP: 10 mins &8B 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 Halves, 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: Ma tee te aa Directions 1 Preheat oven to 425°F. 2 To bake sweet potatoes, prick them with a knife and wrap them individually in foil. Ww Place them on a sheet pan and bake until tender, about 60-70 minutes. b Let them cool for a few minutes, then peel and discard skins. a 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. oa In medium bowl, combine pecans, breadcrumbs, Parmigiano and crispy onions. Sprinkle over sweet potato mixture. N Reduce oven temperature to 375°F. ao 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! OANESE-STYLE BREADCRUMBS i aN Assos aT oe Looking for more recipes and inspiration? mai J Check out our Season magazine!
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