Categories: Appetizers, Seafood

Ingredients

• 4 cups diced sweet potatoes (1/2-inch)
• 8 tablespoons unsalted butter
• 1 cup half-and-half (or more, if needed)
• 2 garlic cloves, minced
• 1/2 lb monterey jack cheese, grated (2 cups)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh green onion, white and green parts
• 1/2 teaspoon fennel seed (or caraway seeds)
• 1/2 teaspoon cayenne pepper
• 1/2 lb fresh crabmeat
• paprika

Directions

1. Preheat oven to 400°.

2. In a large pot of boiling water, cook the sweet potatoes until soft, about 8 minutes.

3. Drain well and return to the pot.

4. Add the butter and let it melt over the hot potatoes.

5. Add the half-and-half and mash it with the potatoes, mixing until they are smooth and not stiff; adding more half-and-half if needed.

6. Add the garlic, cheese, parsley, green onions, fennel seeds, and cayenne.

7. Fold in the crabmeat.

8. Put the mixture into greased individual ramekins or a single baking dish; sprinkle the top with paprika.

9. Bake for 20 minutes or until heated through and beginning to brown.

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