Update my dinner status, I'm making this tonight.
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3 chefs marked this as Try Soon
Servings: 16 Servings
Total Time (median): 0 : 00 Active Time: 1 : 15
US/Metric: [convert to metric]
Ingredients
Preparation
Peel and slice (5/32") sweet potatoes. Set aside in bowl.
Preheat oven to 350 degrees.
In a sauce pan, place butter, syrup and cream. Warm and stir until ingredients are blended.
Toast hazelnuts until golden brown. Chop coarsely.
In a seperate bowl, mix nuts, brown sugar, salt and panko bread crumbs. Place 1/3 of the mix over potatoes.
Pour 1/3 of liquid over potato mix until all is coated. Put in 9" x 13" casserole sprayed with cooking spray.
Pour remaining liquid over potatoes. Cover with lightly oiled parchment.
Bake for 60 minutes.
When 3/4 done, remove parchment. Pour remaining hazelnut mixture over potatoes. Cook until tender and a crust has formed, about 20 minutes.
Remove and let rest for 10 minutes
