I really enjoy the flavor of sweet potato and fennel. If you’re not a fan of the latter’s licorice-like taste, substitute caraway seeds. I love the way seafood’s sweetness is enhanced by them. These individual casseroles bring the flavors of Mississippi’s hills and Gulf Coast together quite nicely.

　　

Ingredients

serves 6

　　4 cups (1/2-inch) diced sweet potato

　　8 tablespoons (1 stick) unsalted butter

　　1 cup half-and-half, or more if needed

　　2 garlic cloves, minced

　　1/2 pound Monterey Jack cheese, grated (2 cups)

　　1/4 cup chopped fresh parsley

　　1/4 cup chopped green onions, white and green parts

　　1/2 teaspoon fennel seeds

　　1/2 teaspoon cayenne pepper

　　1/2 pound fresh crabmeat

　　Paprika

　　

Step 1

Heat the oven to 400°F.

　　

Step 2

In a large pot of boiling water, cook the sweet potatoes until soft, about 8 minutes. Drain well and return to the pot. Add the butter and let it melt over the hot potatoes. Add the half-and-half and mash it with the potatoes, mixing until they are smooth and not stiff and adding more half-and-half if needed. Add the garlic, cheese, parsley, green onions, fennel seeds, and cayenne. Fold in the crabmeat.

　　

Step 3

Put the mixture into greased individual ramekins or a single baking dish and sprinkle the top with paprika. Bake for 20 minutes or until heated through and beginning to brown.

　　

Notes

Step 4

For those who really dig that licorice flavor, add 1/4 teaspoon aniseed.

　　

Step 5

Sprinkle in 1 tablespoon chopped fennel fronds if you have fennel around.

　　A Southerly Course