Crabmeat Casserolettes

• 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
• 12 lb monterey jack cheese, grated (2 cups)
• 14 cup chopped fresh parsley
• 14 cup chopped fresh green onion, white and green parts
• 12 teaspoon fennel seed (or caraway seeds)
• 12 teaspoon cayenne pepper
• 12 lb fresh crabmeat
• paprika

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.

sweet potatoes, unsalted butter, garlic, cheese, parsley, fresh green onion, fennel, cayenne pepper, fresh crabmeat, paprika

Taken from www.food.com/recipe/crabmeat-casserolettes-463134 (may not work)