Peel and roughly chop sweet potatoes. Cook in simmering salted water until tender. Drain and return to the heat for a moment with one tablespoon of butter, nutmeg, salt and pepper, stirring. Blend in food processor or mash until smooth, and spoon into a medium-sized ovenproof baking dish.
Melt remaining tablespoon of butter in pan, and add the fresh breadcrumbs gradually, stopping when the butter has been fully absorbed. Add parsley, stirring with a wooden spoon.
Top sweet potato with breadcrumbs. Bake at
© 1998 All rights reserved. Published by Murdoch Books.