Rosemary, Sage & Thyme Sweet Potatoes

Heat oven to 425 degrees F (220 degrees C). Poke holes in Sweet Potatoes (3 lb) with fork. Place potatoes on a baking sheet.

Bake for 40 to 45 minutes or until fork tender. Let cool slightly on baking sheet. Decrease oven to 400 degrees F (200 degrees C).

Meanwhile, in 1-quart saucepan melt Butter (4 Tbsp), stir in Fresh Rosemary (3 Tbsp), Fresh Sage (3 Tbsp) and Fresh Thyme Leaves (3 Tbsp). Cook over medium heat, stirring occasionally until butter foams and browns, and herbs are golden (5 to 6 minutes); set aside.

In same saucepan melt Butter (2 Tbsp), add Onion (1). Cook over medium heat until onion is softened (about 5 minutes); set aside.

Grease 2-quart baking dish; set aside. Scoop hot flesh from potato skins and place in large mixer bowl and discard skins. Add herb mixture and onion mixture.

Beat on low speed, scraping bowl often, until well mixed. Continue beating, slowly adding Kemps Half & Half (1 1/2 cups), Eggland's Best Classic Eggs (2), Salt (1 tsp) and Ground Black Pepper (1/4 tsp) until combined. Continue beating on medium-low speed, scraping bowl occasionally, until mashed and creamy (some lumps may remain). Pour into prepared baking dish.

Top with Bread (3 slices) pieces then drizzle with melted Butter (2 Tbsp).

Bake for 20 to 25 minutes, covering with aluminum foil if browning too quickly, or until sweet potato mixture is heated through and bread pieces are golden brown.