Savory Sweet Potatoes

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Prep Time

15mins

time to table icon

Time to Table

40mins

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Serves

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

  1. Heat the oven to 350 degrees. Using 1 teaspoon of butter, grease a shallow 1-quart casserole.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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