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Sweet Potato and Sage-Butter Casserole

Sage adds a savory note to sweet-potato casserole. Best of all: It can be made two days before the meal.
Martha Stewart Living, November 2009
  • Yield Serves 6 to 8
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Ingredients

  • 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
  • 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 4 ounces (1 stick) unsalted butter, plus 1 ounce (2 tablespoons), melted
  • 2 1/2 tablespoons chopped fresh sage
  • 1 1/2 cups whole milk, warmed
  • Coarse salt and freshly ground pepper
  • 1 cup fresh breadcrumbs (from 3 slices white bread, crusts removed)

Directions

  1. Place sweet potatoes and potatoes in a large saucepan; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 9 minutes. Drain; pass through a ricer into a bowl.
  2. Preheat oven to 375 degrees. Melt 1 stick butter in a small saucepan over medium heat, swirling occasionally, until golden brown, 5 to 7 minutes. Remove from heat; add 2 tablespoons sage. Stir butter mixture and milk into potatoes. Season with salt and pepper. Transfer to a 2-quart casserole dish. (Mixture can be refrigerated for up to 2 days.)
  3. Combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine.
  4. Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. (If browning too quickly, tent with foil.) Let stand, uncovered, for 10 minutes.

Recipe Reviews

  • collinsmixer
    1 Oct, 2011

    Cut the butter?!!! What?!! It's Thanksgiving, forget about your diet for one day! Anyway, I made this recipe last year to go along with my usual mashed potatoes made with russets and it was the hit of the meal, in fact everyone said next year forget the mashed potatoes and just make this dish. I never liked sweet potatoes in any form (I thought) until I tried this recipe, so much better than the old canned yams with marshmallows on top, so buttery and rich and... just try it, you won't be sorry!

  • susanmay
    11 Dec, 2010

    Cut butter

  • susanmay
    11 Dec, 2010

    I only used half of the butter

  • susanmay
    11 Dec, 2010

    Absolutely delicious, nice that some of the prep can be done in advance. I only used half of the butter

  • LinnyDinny
    16 Nov, 2010

    "Test-ran" this side dish last night for next week. It was AWESOME! Next week I'll probably use more slices of bread for the crumbs. DELICIOUS!

  • SFerika
    28 Nov, 2009

    This was my favorite side dish on this year's Thanksgiving table.

  • MarthaandMeBlogger
    23 Nov, 2009

    I made this. It was good, but kind of weird since I am not a sweet potato fan. You can see my results here: http://marthaandme.wordpress.com/2009/10/20/thanksgiving-test-drive-swee...