6 lb dark-orange sweet potatoes (9 large or 12 medium)(I used 6 large potatoes)
8 oz bacon (8 to 10 slices)
1/2 cup sour cream (I used the entire cup of lite sour cream- it was too dry without it)
1/4 cup butter or margarine, softened
2 medium green onions, chopped (I used almost an entire bunch)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Progresso® panko crispy bread crumbs or Progresso® plain bread crumbs
1 tablespoon butter or margarine, melted

1. Heat oven to 350°F. Bake sweet potatoes until tender.

2. Meanwhile, fry bacon until crispy and chop into small pieces. (I cheated and used a jar of Hormel real bacon pieces)

3. Spray a 13x9x2-inch baking dish with cooking spray. When potatoes are cool enough to handle, peel potatoes and cut out any eyes or dark spots.

4. In small bowl, mix bread crumbs and 1 tablespoon butter; set aside.

5. In large bowl, mash potatoes with potato masher. Stir in chopped bacon, sour cream, 1/4 cup butter, the onions, salt and pepper until well blended (I dumped it all in a bowl and used a mixer).

6. Spread mixture in baking dish, or form individual servings in dish with 1/2-cup ice cream scoop or measuring cup. Sprinkle crumb mixture evenly over top.

7. Bake 20 to 30 minutes or until thoroughly heated and bread crumbs just begin to brown.

I will add the bread crumb mixture right before baking on Thursday so it won't be soggy. I will probably use more than 1/4 cup

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