Savory Sweet Potatoes
Prep Time
15mins
Time to Table
40mins
Servings
6 (3/4 cup per serving)
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Ingredients
- 3 tablespoons plus 1 teaspoon butter
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 29 ounce can sweet potatoes, drained
- 1/3 cup Daisy Sour Cream
- 1/4 cup loosely packed fresh parsley
- 3/4 cup dry Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
Ingredients
- 3 tablespoons plus 1 teaspoon butter
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 29 ounce can sweet potatoes, drained
- 1/3 cup Daisy Sour Cream
- 1/4 cup loosely packed fresh parsley
- 3/4 cup dry Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
Directions
- Heat the oven to 350 degrees. Using 1 teaspoon of butter, grease a shallow 1-quart casserole.
- Melt 1 tablespoon of the butter in a small nonstick skillet. Add the onion and garlic. Cook over medium heat for 2 minutes or until tender, stirring frequently.
- Place the sweet potatoes, sour cream and onion/garlic mixture in a food processor fitted with a metal blade. Process the mixture for 20 seconds or until smooth, stopping the machine and scraping down the sides if necessary. Add the parsley. Pulse 4 or 5 times or until the parsley is chopped.
- Spread the potato mixture in the casserole dish.
- Place the remaining 2 tablespoons of butter in a small microwavable bowl; microwave on High for 30 seconds or until melted. Add the breadcrumbs and Parmesan cheese to the melted butter; mix well. Sprinkle the mixture over the potatoes.
- Bake the casserole for 25 to 30 minutes or until thoroughly heated and the breadcrumbs are golden brown.
- Calories:273
- Cholesterol:31
- Dietary Fiber:3
- Protein:6
- Sodium:208
- Total Carbohydrate:39
- Total Fat:10