Chef’s Tips:
* This is a great casserole for holiday entertaining. Even better, you can make it a day ahead.
* If you want to make this more decadent, add maple syrup to taste to the sweet potato mixture.
* Instead of panko, you may use any fresh breadcrumbs you have on hand.
Directions
- Preheat oven to 425°F.
- To bake sweet potatoes, prick them with a knife and wrap them individually in foil.
- 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.
- 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.
- In medium bowl, combine pecans, breadcrumbs, Parmigiano and crispy onions. Sprinkle over sweet potato mixture.
- Reduce oven temperature to 375°F.
- 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.
Ingredients
- Filling
- 4 medium sweet potatoes (1.2 kg)
- 2/3 cup whipping cream
- 2 large Farm Boy™ Eggs lightly beaten
- 1/4 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 grated
- 1/2 cup Farm Boy™ Crispy Onions
- 2 Tbsp parsley chopped for garnish
