This sweet potato casserole recipe dresses up that gorgeous orange vegetable with one of three different toppings - traditional marshmallow topping, a pecan topping and for those of you who want to try something a bit different, try our crumb topping with parmesan cheese.
1/3loafcrusty bread, or sourdough or 2 cups prepared bread crumbs
Preheat the oven to 350ºF.
Cut the sweet potato into chunks and boil in lightly salted water for about 15 minutes or until the pieces are tender. Drain and return to the saucepan.
Mash potatoes with a potato masher, adding the butter, milk and cinnamon. Season to taste with salt and pepper.
Spoon mashed sweet potatoes into a shallow 1 quart casserole and smooth the top. Add either of the toppings listed below. Bake in preheated oven for 20 minutes.
For the Topping:
Remove crusts from the bread and break it into small pieces. Process in the food processor until you have crumbs. Mix in the parmesan cheese and thyme. Spread evenly over the top of the sweet potatoes.