• 4 pounds sweet potatoes
• 2 (5.2 oz.) packages garlic and herb spreadable cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 3 large eggs
• 2 tablespoons butter, melted
• 3/4 cup chopped pecans
• 3/4 cup panko (Japanese breadcrumbs)
• 1/4 cup shaved Parmesan cheese
• 2 tablespoons chopped fresh parsley

Preheat oven to 400 degrees.  Place sweet potatoes on a baking sheet.  Bake one hour or until tender.  Cool slightly and peel.

Place sweet potato flesh in a medium bowl.  Beat together sweet potato flesh, cheese, salt and pepper until smooth, using a hand mixer with a whisk attachment.  Beat in eggs, one at a time, until blended.  Spoon sweet potato mixture into a 13″ x 9″ baking dish coated with cooking spray.

Stir together butter, pecans, panko, Parmesan and parsley in a bowl.  Sprinkle mixture over sweet potato mixture.

Bake at 400 degrees for 20 minutes or until puffed and golden.  Let stand 5 to 10 minutes before serving.