Sweet Potato and Sage-Butter Casserole

409 Ratings
  • 5 110
  • 4 142
  • 3 108
  • 2 39
  • 1 10

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

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Recipe Summary

Servings:
8
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Ingredients

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.

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  • 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.)

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Reviews (5)

409 Ratings
  • 5 110
  • 4 142
  • 3 108
  • 2 39
  • 1 10
Martha Stewart Member
11/30/2020
Delicious recipe! I used what sweet potatoes I had (which I think may have been slightly less than what was called for) and only threw in 2 larger yellow potatoes, based on the reviews saying the sweet potatoes were drowned out by the regular potato taste. The only other adjustments I made were to drizzle in some maple syrup to the mix and add garlic powder to the mash and the breadcrumbs, and WOW did this turn out delicious. I'll definitely be making this again!
Martha Stewart Member
11/30/2020
Delicious recipe! I used what sweet potatoes I had (which I think may have been slightly less than what was called for) and only threw in 2 larger yellow potatoes, based on the reviews saying the sweet potatoes were drowned out by the regular potato taste. The only other adjustments I made were to drizzle in some maple syrup to the mix and add garlic powder to the mash and the breadcrumbs, and WOW did this turn out delicious. I'll definitely be making this again!
Martha Stewart Member
12/03/2013
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!
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Martha Stewart Member
11/29/2013
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.
Martha Stewart Member
10/01/2011
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!
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