HERB CRUSTED SWEET POTATOES
Start to finish: 45 minutes
4 pounds sweet potatoes, peeled and cut into 1/2-inch-thick slices
Salt and ground black pepper
1 cup panko breadcrumbs
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1/4 cup (1/2 stick) butter, melted
Heat the oven to 350 F. Coat a large casserole dish or a 9-by-13-inch baking pan with cooking spray.
Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Add 2 teaspoons of salt and bring to a boil. Cook until firm-tender, 12 to 15 minutes. Drain the potatoes, then spread them in an even layer in the prepared casserole dish or baking pan.
In a small bowl, combine 1/2 teaspoon salt, 1/2 teaspoon black pepper, the panko, thyme, rosemary and sage. Sprinkle over the sweet potatoes. Drizzle the melted butter over the crumbs and bake for 30 minutes, or until golden brown and tender.
Nutrition information per serving: 260 calories; 50 calories from fat (19 percent of total calories); 6 g fat (3.5 g saturated; 0 g trans fats); 15 mg cholesterol; 47 g carbohydrate; 7 g fiber; 12 g sugar; 4 g protein; 380 mg sodium.