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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.

  • servings: 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)

Cook's Note

The potato puree can be refrigerated for up to two days. Make the breadcrumbs and sprinkle them on top just before baking. (The dish may need to bake for 10 to 15 minutes longer if cold.)

Directions

  1. Step 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. Step 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. Step 3

    Combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine.

  4. Step 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.

Source
Martha Stewart Living, November 2009

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Reviews (9)

  • 3 Dec, 2013

    Amazing! I dislike sweet potatoes (expect for sweet potato fries) and this recipe was amazing! The flavors blended so well and you can really taste the sage. My new favorite recipe for Thanksgiving. I'm making this every year!

  • 29 Nov, 2013

    I should have listened to my gut as I was hesitant about adding regular potatoes to this. I served it this year for Thanksgiving and everyone commented it how it tasted like regular mashed potatoes. I agreed as I couldn't detect the sweet potato flavor. I followed this recipe to a T. Next year will omit the potatoes and just dress it up with cinnamon and maple syrup and all those sweet things.

  • 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!

  • 11 Dec, 2010

    Cut butter

  • 11 Dec, 2010

    I only used half of the butter

  • 11 Dec, 2010

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

  • 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!

  • 28 Nov, 2009

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

  • 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...