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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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In 'A Southerly Course' by Martha Hall Foose Ingredients:
4 cups diced sweet potatoes (1/2-inch) |
8 tablespoons unsalted butter |
1 cup half-and-half (or more, if needed) |
2 garlic cloves, minced |
1/2 lb monterey jack cheese, grated (2 cups) |
1/4 cup chopped fresh parsley |
1/4 cup chopped fresh green onion, white and green parts |
1/2 teaspoon fennel seed (or caraway seeds) |
1/2 teaspoon cayenne pepper |
1/2 lb fresh crabmeat |
paprika |
Directions:
1. Preheat oven to 400°.
2. In a large pot of boiling water, cook the sweet potatoes until soft, about 8 minutes.
3. Drain well and return to the pot.
4. Add the butter and let it melt over the hot potatoes.
5. Add the half-and-half and mash it with the potatoes, mixing until they are smooth and not stiff; adding more half-and-half if needed.
6. Add the garlic, cheese, parsley, green onions, fennel seeds, and cayenne.
7. Fold in the crabmeat.
8. Put the mixture into greased individual ramekins or a single baking dish; sprinkle the top with paprika.
9. Bake for 20 minutes or until heated through and beginning to brown.
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