Sweet Potato Casserole With Sage Parmesan Breadcrumbs

• 4 pounds Sweet Potatoes Or Yams
• 2 Tablespoons Unsalted Butter, Cut Into Small Pieces
• 1/4 cups Low-fat (1%) Milk
• 1 Tablespoon Maple Syrup
• 1-1/2 teaspoon Paprika, Divided
• 3/4 cups Panko Breadcrumbs, Whole Wheat Or Regular
• 1/3 cups Finely Grated Parmesan Cheese
• 1 Tablespoon Minced Fresh Sage
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Pepper

1. Preheat oven to 350u0b0F.
2. Pierce sweet potatoes or yams all over with a fork. Place in the microwave and cook until tender when pierced with a fork, turning halfway through, 15-20 minutes.
3. Let the potatoes cool for several minutes. Cut potatoes in half lengthwise and scoop out flesh into a large bowl.
4. To the potatoes, add butter, milk, maple syrup and 1 teaspoon paprika. Using a hand mixer, mix until smooth. Transfer potatoes to an 11- by 7-inch baking dish.
5. In a medium bowl, combine panko breadcrumbs, Parmesan cheese, sage, remaining paprika, salt and pepper. Sprinkle breadcrumbs over sweet potatoes.
6. Bake until casserole is heated through and breadcrumbs are browned, about 15 minutes. Serve.

sweet potatoes, unsalted butter, ubc, maple syrup, paprika, breadcrumbs, parmesan cheese, ubc, ubc

Taken from tastykitchen.com/recipes/holidays/sweet-potato-casserole-with-sage-parmesan-breadcrumbs/ (may not work)