Creamy Sweet Potato and Sage-Butter Casserole

This Sweet Potato and Sage-Butter Casserole is a perfect side dish that combines the earthy flavors of fresh sage with creamy sweet potatoes and Yukon golds. Topped with golden, buttery breadcrumbs, it’s ideal for holiday meals or cozy gatherings.

INGREDIENTS

• Sweet Potatoes: 2 pounds, peeled and cut into 1-inch pieces for a sweet, creamy base.
• Yukon Gold Potatoes: 1 pound, peeled and cut into 1-inch pieces for a buttery texture.
• Unsalted Butter: 4 ounces (1 stick) plus 2 tablespoons, melted, adds richness to the casserole and topping.
• Fresh Sage: 2 ½ tablespoons, chopped, infuses the dish with earthy, herbal notes.
• Whole Milk: 1 ½ cups, warmed, for a creamy texture.
• Coarse Salt and Freshly Ground Pepper: To taste, for seasoning.
• Fresh Breadcrumbs: 1 cup, made from 3 slices of white bread, adds a crunchy topping.

INSTRUCTIONS

Step 1:

Place sweet potatoes and Yukon gold potatoes in a large saucepan. Cover with water, season with salt, and bring to a boil.

Step 2:

Reduce heat and simmer until the potatoes are tender, about 9 minutes. Drain the potatoes and pass them through a ricer into a large bowl.

Step 3:

Preheat the oven to 375°F (190°C). Melt 1 stick of unsalted butter in a small saucepan over medium heat. Swirl occasionally until golden brown, about 5 to 7 minutes. Remove from heat and stir in 2 tablespoons of chopped sage.

Step 4:

Combine the browned butter mixture and warmed milk with the riced potatoes. Season with salt and pepper to taste. Transfer the mixture to a 2-quart casserole dish.

Step 5:

In a small bowl, combine the breadcrumbs with 2 tablespoons of melted butter and the remaining 1/2 tablespoon of chopped sage. Season with salt and pepper and toss until the breadcrumbs are evenly coated.

Step 6:

Top the potato mixture with the buttered breadcrumbs.

Step 7:

Bake the casserole, uncovered, for 30 to 40 minutes, or until the edges are bubbling and the breadcrumbs are golden brown. If the top is browning too quickly, cover with foil.

Step 8:

Let the casserole stand, uncovered, for 10 minutes before serving to allow the flavors to meld.

Serving and Storage Tips

• Serve the Sweet Potato and Sage-Butter Casserole warm as a side dish for holiday meals like Thanksgiving or Christmas.
• This casserole pairs well with roasted meats, turkey, or as a vegetarian main course alongside a fresh green salad.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quicker option.

Helpful Notes

• Using a ricer helps achieve a smooth and creamy potato mixture, but you can also use a potato masher if preferred.
• For a deeper sage flavor, add an extra tablespoon of fresh sage to the potato mixture.
• Make this dish ahead of time by assembling the casserole and refrigerating it for up to 2 days before baking.

Tips from Well-Known Chefs

• Chef Ina Garten recommends using a combination of sweet and Yukon gold potatoes for a balance of sweetness and creaminess in casseroles.
• Chef Jamie Oliver suggests browning the butter for a richer, nuttier flavor that complements the sage.

WHY YOU'LL LOVE THIS RECIPE

• The blend of sweet and creamy potatoes with the aromatic sage makes this casserole a comforting and flavorful dish.
• The crispy breadcrumb topping adds a delightful crunch that contrasts beautifully with the smooth potato base.
• It’s an easy make-ahead option, making holiday meal prep a breeze.

VARIATIONS

• For a vegan version, substitute the butter with a plant-based alternative and use almond milk instead of whole milk.
• Add a sprinkle of grated Parmesan to the breadcrumb topping for an extra savory layer of flavor.
• Try using butternut squash in place of half of the sweet potatoes for a different twist on this classic dish.