Crown Roast of Lamb with Sweet Potato Stuffing

• 1 & 1/4 lb. Organic Sweet Potatoes, cooked, peeled, & mashed - Produce
• 1 Crown Roast of Lamb, with 16 cutlets - Meat Dept.
• Salt & Freshly Ground Black Pepper - Bulk Herbs & Spices
• 2 Tbsp. Organic Fresh Parsley - Produce
• 2 Eggs, slightly beaten - Aisle 1
• 2 & 1/2 Tbsp. Cooking Sherry - Aisle 3
• 1 Cup Onion, finely chopped - Produce

In large pot of lightly salted water, bring sweet potatoes to boil over high-heat setting. Reduce heat to medium & boil for 20 minutes or until tender. Drain well, peel & mash. Arrange crown roast of lamb in roasting pan & season lightly with salt & pepper. For stuffing, mix mashed sweet potatoes, sherry, eggs, chopped onion, & parsley in pot in which potatoes were boiled. Fill lamb cavity with stuffing mixture and cover loosely with foil. Bake in preheated 350 degree fahrenheit oven for one hour, removing foil about halfway through the baking. Serve warm. Makes 8 servings.