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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.

Source: Martha Stewart Living, November 2009
Servings

Ingredients

Directions

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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409
  • lgallo
    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!
    Reply
  • pinknika
    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.
    Reply
  • 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!
    Reply

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