Sweet Potato Casserole (Print Version)
Ingredients:
01 -
2 pounds sweet potatoes, peeled and cut into 1-inch pieces.
02 -
1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces.
03 -
4 ounces (1 stick) unsalted butter, plus 1 ounce (2 tablespoons), melted.
04 -
2 ½ tablespoons chopped fresh sage.
05 -
1 ½ cups whole milk, warmed.
06 -
Coarse salt and freshly ground pepper.
07 -
1 cup fresh breadcrumbs (from 3 slices white bread, crusts removed).
Instructions:
01 -
Place sweet potatoes and Yukon gold potatoes in a large saucepan. Cover with water, season with salt, and bring to a boil.
02 -
Reduce heat and simmer until the potatoes are tender, about 9 minutes. Drain and pass through a ricer into a bowl.
03 -
Preheat the oven to 375°F (190°C).
04 -
Melt 1 stick of butter in a small saucepan over medium heat until golden brown, about 5 to 7 minutes. Remove from heat and add 2 tablespoons of chopped sage.
05 -
Stir the butter mixture and warmed milk into the riced potatoes. Season with salt and pepper.
06 -
Transfer the potato mixture into a 2-quart casserole dish. (The mixture can be refrigerated for up to 2 days if making ahead.).
07 -
In a separate bowl, combine breadcrumbs with 2 tablespoons melted butter and the remaining 1/2 tablespoon of chopped sage. Season with salt and pepper and toss to combine.
08 -
Top the potato mixture with the breadcrumb mixture.
09 -
Bake the casserole, uncovered, until it bubbles around the edges and the breadcrumbs are golden brown, about 30 to 40 minutes. If the top is browning too quickly, tent with foil.
10 -
Let the casserole stand uncovered for 10 minutes before serving.
Notes:
01 -
This Sweet Potato and Sage-Butter Casserole offers a delicious balance of creamy sweet potatoes, Yukon gold potatoes, and a fragrant sage-butter topping. It’s a great side dish for holiday dinners or cozy gatherings.