Food & Cooking Recipes Main Dish Recipes Casserole Recipes Sweet Potato and Sage-Butter Casserole 3.7 (408) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Servings: 8 Sage adds a savory note to sweet-potato casserole. Best of all: It can be made two days before the meal. 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 ½ tablespoons chopped fresh sage 1 ½ cups whole milk, warmed Coarse salt and freshly ground pepper 1 cup fresh breadcrumbs (from 3 slices white bread, crusts removed) Directions 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. 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.) Combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine. 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. Cook's Notes 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.) Print