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Sweet Potato and Sage-Butter Casserole


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  • 2 lbs sweet potatoes, peeled and cut into 1" cubes
  • 1 lb yukon gold potatoes, peeled and cut into 1" cubes
  • 1 stick + 2 Tbsp unsalted butter
  • 2 1/2 Tbsp fresh sage
  • 1 1/2 cup whole milk, warmed
  • salt and pepper
  • 1 cup fresh breadcrumbs (from 3 slices white bread, crust removed)



Step 1

Place both potatoes in a large saucepan; cover with water and season with salt. Bring to boil; reduce heat to a simmer and cook until tender; about 9 minutes. Drain and pass potatoes thru a ricer. Preaheat over to 375 degrees. Melt 1 stick butter over medium heat until golden brown; 5-7 minutes. Remove from het; add 2 Tbsp sage. Stir butter and milk into potatoes. Season with salt and pepper. Transfer to a 2 quart casserold dish. (can be refrigerated at this point for up to 2 days) Combine breadcrumbs with 2 Tbsp melted butter and reamaining 1/2 Tbsp sage. Season with salt and pepper. Toss to combine. Top potatoes with breadcrumbs. Bake, uncovered, until bubbly around edges and bread crumbs are golden brown 30-40 minutes. May need to bake 10-15 minutes longer if cold. If breadcrumbs get to brown, tent top with foil. Let stand 10 minutes before serving.

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