- 3 lbs sweet potatoes
- 2 tbsp unsalted butter, melted
- 1-1/2 tsp finely grated orange zest
- 2 tbsp fresh lemon juice
- 2 tbsp fresh orange juice
- 1 tbsp minced garlic
- 1/2 tsp ground allspice
- 1/2 cup fresh whole wheat bread crumbs
- 1/2 cup pecan halves, coarsely chopped
- 1/4 cup chopped green onions
- 2 tbsp finely grated Parmesan cheese
Preheat oven to 400 degrees with rack in center position. Prick potatoes several times with fork and wrap each in foil.
Roast potatoes until very tender, about 45 minutes. Carefully unwrap foil and halve potatoes. Scoop flesh into a bowl. Mash potatoes with butter, zest, juices, garlic, and allspice.
Toss together bread crumbs, pecans, scallions, and Parmesan in a bowl.
Reduce oven to 375 degrees. Spray a 1 quart shallow glass pie plate or ceramic baking dish with no-stick spray. Spoon potatoes into dish and top with crumb mixture. Bake until crumbs are golden and potato mixture is hot, about 30 minutes.
8 servings