Crabmeat Casserolettes

• 4 cups (1/2-inch) diced sweet potato
• 8 tablespoons (1 stick) unsalted butter
• 1 cup half-and-half, or more if needed
• 2 garlic cloves, minced
• 1/2 pound Monterey Jack cheese, grated (2 cups)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions, white and green parts
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon cayenne pepper
• 1/2 pound fresh crabmeat
• Paprika

1. Heat the oven to 400F.
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 and 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 and sprinkle the top with paprika.
9. Bake for 20 minutes or until heated through and beginning to brown.
10. For those who really dig that licorice flavor, add 1/4 teaspoon aniseed.
11. Sprinkle in 1 tablespoon chopped fennel fronds if you have fennel around.

sweet potato, butter, garlic, cheese, parsley, green onions, fennel seeds, cayenne pepper, fresh crabmeat, paprika

Taken from www.epicurious.com/recipes/food/views/crabmeat-casserolettes-377971 (may not work)