Start with Authentic Japanese Panko (code 01020) add olive oil, grated Parmesan cheese, black pepper, garlic powder and onion powder, gently blend (the texture should be like a light wet sand/paste). Slice the sweet potatoes or cube the sweet potatoes (potatoes should be cooked or par cooked) and place 3-4 oz in an oven-suited oval serving dish. Spread sour cream on top of the potatoes, then layer about ¼ – ½ inch of seasoned Panko. Bake until brown and potatoes are cooked and warm.
Top Crusted Crispy Baked Sweet Potato side
