- 3 Tbsp. plus 1 tsp. butter
- 1/2 c. chopped onion
- 1 garlic clove, minced
- 29 oz. can sweet potatoes, drained
- 1/3 c. Daisy® Sour Cream
- 1/4 c. loosely packed fresh parsley
- 3/4 c. dry Panko breadcrumbs
- 1/4 c. grated Parmesan cheese
Heat the oven to 350 degrees. Using 1 tsp. of butter, grease a shallow 1 quart casserole. Melt 1 Tbsp. of the butter in a small non-stick 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 mxiture for 2 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 Tbsp. 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.