Cheesy Sweet Potato Bake

By HeatherS

Ingredients

• 6 tbsp Salted Butter, divided
• 3 tbsp all-purpose flour
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp each salt and pepper
• 2 1/4 cups milk
• 2 cups shredded Marble Cheese, divided
• 1/2 cup chopped green onion, divided
• 2 bags (400g each) frozen Europe's Best° Roasted Gourmet Fire Roasted Sweet Potato Slices
• 3/4 cup panko bread crumbs
• 1/2 cup chopped pecans
• 1 tbsp chopped fresh rosemary

Details

Servings 8
Adapted from canadianliving.com

Preparation

Step 1

Preheat oven to 375°F (190°C). Melt 3 tbsp butter in a saucepan set over medium heat. Add flour, mustard, garlic, salt and pepper; cook, stirring constantly, for 2 minutes. Gradually whisk in milk. Bring to a boil, stirring until thicken& and smooth. Remove from heat; add 11/2 cups cheese, stirring until cheese is melted. Stir in V4 cup green onions.

2 Arrange contents of 1 bag of sweet potatoes evenly in a buttered 7 x 11-inch baking dish. Spoon over with half the sauce. Repeat the layers with the second bag.

3 Toss bread crumbs with remaining cheese and green onions, the pecans and rosemary. Melt remaining butter; toss with crumb mixture until well coated. Sprinkle evenly over sweet potato mixture. Bake, covered, for 30 minutes; uncover and bake for 15 to 20 minutes or until bubbly and golden. Makes 8 servings.

tip: To make ahead, assemble the bake and reserve in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.