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Gallery Sweet Potato and Sage-Butter Casserole Recipe Summary Servings: 8

Ingredients Ingredient Checklist 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 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.)

Gallery Sweet Potato and Sage-Butter Casserole

Recipe Summary Servings: 8

Sweet Potato and Sage-Butter Casserole

Sweet Potato and Sage-Butter Casserole

Sweet Potato and Sage-Butter Casserole

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

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

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.)

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.)

Reviews (5)

 Add Rating & Review     409 Ratings   5 star values:        110    4 star values:        142    3 star values:        108    2 star values:        39    1 star values:        10

Reviews (5)

Add Rating & Review     409 Ratings   5 star values:        110    4 star values:        142    3 star values:        108    2 star values:        39    1 star values:        10

Add Rating & Review

409 Ratings 5 star values: 110 4 star values: 142 3 star values: 108 2 star values: 39 1 star values: 10

409 Ratings 5 star values: 110 4 star values: 142 3 star values: 108 2 star values: 39 1 star values: 10

409 Ratings 5 star values: 110 4 star values: 142 3 star values: 108 2 star values: 39 1 star values: 10

  • 5 star values: 110 4 star values: 142 3 star values: 108 2 star values: 39 1 star values: 10

    Martha Stewart Member     Rating: 5.0 stars       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     Rating: Unrated       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!  

Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       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!

    Martha Stewart Member

    Rating: 5.0 stars 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!

Rating: 5.0 stars

Rating: Unrated 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!

Rating: Unrated

Rating: Unrated 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.

Rating: Unrated 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!

All Reviews for Sweet Potato and Sage-Butter Casserole

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Sweet Potato and Sage-Butter Casserole

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest