Herb-Crusted Sweet Potatoes

By Redvettchick

Ingredients

• 4 pounds sweet potatoes,
• peeled and cut into 1/2 inch-
• thick slices
• 1 cup panko breadcrumbs
• 1 tablespoon chopped fresh
• thyme
• 1 tablespoon chopped fresh
• rosemary
• 1 tablespoon chopped fresh sage
• 1/4 cup (1/2 stick) butter, melted

Preparation

Step 1

Heat the oven to 350 F. Coat a large casserole dish or a 9-by-13-inch baking pan with cooking spray. Place the potatoes in a large saucepan with enough water to cover by 1 inch. Add 2 teaspoons of salt; bring to a boil. Cook until firm-tender, 12 to 15 minutes. Drain the potatoes, then spread in an even layer in the casserole dish or baking pan. In a small bowl, the panko, thyme, rosemary and sage. Sprinkle over the sweet po­tatoes. Drizzle the melted butter over the crumbs and bake for 30 minutes, or until golden brown and tender.
PER SERVING: 260 CALORIES; 50 CALORIES FROM FAT (19 PERCENT OF TOTAL CALORIES); 6 G FAT (3.5 G SATURATED; 0 G TRANS FATS); 15 MG CHOLESTEROL; 47 G CARBOHYDRATE; 7 G FIBER; 12 G SUGAR; 4 G PROTEIN; 380 MG SODIUM.