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Photo for - Pecan & Parmesan Sweet Potato Bake

Pecan & Parmesan Sweet Potato Bake

  • Yields: 40 servings (about 1/2 cup or 125 ml each)
  • Preparation: 120 minutes

Ingredients

  • 16 (6Kg) sweet potatoes
  • 2 cups (500mL) GAY LEA - Sour Cream 14%
  • 4 garlic cloves, minced
  • 2 tsp (10mL) salt
  • 2 tsp (10mL) pepper
  • 1/2 cup (125mL) fresh parsley leaves, lightly packed
  • 4 slices (175g) whole grain bread, torn
  • 1 cup (250mL) pecans, toasted halves
  • 1 cup (250mL) parmesan cheese, pure and grated
  • 1/2 cup (125mL) GAY LEA - Butter Prints - Salted, melted

Instructions

  1. Preheat the oven to 400°F (200°C). Bake sweet potatoes for 1 hour or until very tender. Cool until easy to handle; peel and discard skins. Mash the potato flesh until very smooth. Beat in sour cream and garlic until well combined. Season with salt and pepper; adjust to taste. Transfer to a greased 2-inch (5 cm) full-size hotel pan.
  2. Place parsley in a food processor; pulse until finely chopped. Add the bread, pecans and Parmesan; pulse until well combined but still chunky. Toss with butter until well coated. Sprinkle evenly over the sweet potato mixture. (Reserve at this point in the refrigerator for up to 3 days).
  3. Bake in a preheated 350°F (180°C) for 45 minutes (60 minutes from the refrigerator) or until browned and heated through.
Photo of - Pecan & Parmesan Sweet Potato Bake

Ingredients

  • 16 (6Kg) sweet potatoes
  • 2 cups (500mL) GAY LEA - Sour Cream 14%
  • 4 garlic cloves, minced
  • 2 tsp (10mL) salt
  • 2 tsp (10mL) pepper
  • 1/2 cup (125mL) fresh parsley leaves, lightly packed
  • 4 slices (175g) whole grain bread, torn
  • 1 cup (250mL) pecans, toasted halves
  • 1 cup (250mL) parmesan cheese, pure and grated
  • 1/2 cup (125mL) GAY LEA - Butter Prints - Salted, melted
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