Ingredients Serves 6 4 cups (½-inch) diced sweet potato 8 tbsp. (1 stick) unsalted butter 1 cup half-and-half, or more if needed 2 garlic cloves, minced ½ lb. Monterey Jack cheese, grated (2 cups) ¼ cup chopped fresh parsley ¼ cup chopped green onions, white and green parts ½ tsp. fennel seeds ½ tsp. cayenne pepper ½ lb. fresh crabmeat Paprika Heat the oven to 400°F. In a large pot of boiling water, cook the sweet potatoes until soft, about 8 minutes. Drain well and return to the pot. Add the butter and let it melt over the hot potatoes. Add the half-and-half and mash it with the potatoes, mixing until they are smooth and not stiff and adding more half-and-half if needed. Add the garlic, cheese, parsley, green onions, fennel seeds, and cayenne. Fold in the crabmeat. Put the mixture into greased individual ramekins or a single baking dish and sprinkle the top with paprika. Bake for 20 minutes or until heated through and beginning to brown.
Posted on: Sun, 09 Jun 2013 15:26:05 +0000
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