2 1/2 tablespoons butter, divided
1 small shallot, finely chopped (about 2 tablespoons)
2 large cloves garlic, finely chopped
1 1/4 cup heavy cream (can use 1/2 & 1/2)
3 sage leaves
1 bay leaf
Sprig rosemary or thyme (optional)
1 1/2 pound sweet potatoes, scrubbed
Freshly ground black pepper

For the breadcrumb topping:
1 cup rough, fresh breadcrumbs, made from stale bread
1/2 teaspoon smoked paprika or chipotle powder
1/2 cup grated Parmesan cheese
2 or 3 fresh sage leaves, finely chopped