Ingredients
3
tablespoons butter, melted
3
tablespoons packed brown sugar
2
teaspoons apple cider vinegar
1/4
cup finely chopped shallot
1 1/2
teaspoons salt
1/2
teaspoon pepper
3
lb orange-fleshed sweet potatoes, peeled and cut crosswise into 1/8-inch slices (about 6 medium)
1/3
cup Progresso™ plain panko crispy bread crumbs
1
tablespoon butter, melted
1
teaspoon chopped fresh thyme leaves
1
tablespoon chopped fresh Italian (flat-leaf) parsley leaves
Preparation
Heat oven to 375°F. In large bowl, stir together 3 tablespoons melted butter, the brown sugar, vinegar, shallot, salt and pepper. Add potato slices to butter mixture; toss to thoroughly coat slices.
Pick up potatoes by the handful, and place slices one on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes, and arranging them side-by-side in dish to form rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
Bake 1 hour. In small bowl, mix bread crumbs, 1 tablespoon melted butter and the thyme. Sprinkle casserole with bread crumb mixture. Bake 12 to 17 minutes or until potatoes are fork-tender and bread crumb mixture is golden brown. Garnish with parsley. Let stand 10 minutes before serving.
