Name: Sweet Potato and Sage-Butter Casserole
Yield: 6
Ingredients: 2 lb. sweet potatoes -; 1 lb. Yukon gold potatoes -; 4 oz. plus 2 tablespoons unsalted butter -; 2 1/2 tbsp. chopped fresh sage -; 1 1/2 c. whole milk -; Coarse salt -; Freshly ground pepper -; 1 c. fresh breadcrumbs -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Sweet Potato and Sage-Butter Casserole

1. 2 lb. sweet potatoes -

2. 1 lb. Yukon gold potatoes -

3. 4 oz. plus 2 tablespoons unsalted butter -

4. 2 1/2 tbsp. chopped fresh sage -

5. 1 1/2 c. whole milk -

6. Coarse salt -

7. Freshly ground pepper -

8. 1 c. fresh breadcrumbs -

How to cook deliciously - Sweet Potato and Sage-Butter Casserole

1. Stage

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. Stage

Preheat oven to 375 degrees F. 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. Stage

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

4. Stage

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.Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.