Sweet Potato and Sage-Butter Casserole (Print version)
Creamy sweet potatoes mashed with nutty brown sage butter, topped with crispy breadcrumbs and baked until golden. A favorite holiday side dish.
# Ingredients:
For the mash
01 -
3 lb (1.4 kg) orange-fleshed sweet potatoes, peeled and cut into 2-inch chunks
02 -
8 tbsp (115 g) unsalted butter
03 -
2 tbsp fresh sage leaves, chopped
04 -
1/2 cup (120 ml) whole milk, warmed
05 -
1/2 tsp fine sea salt
06 -
1/4 tsp freshly ground black pepper
For the topping
07 -
1 cup (60 g) panko breadcrumbs
08 -
2 tbsp unsalted butter, melted
09 -
1/2 tbsp fresh sage leaves, finely chopped
10 -
1/4 tsp salt
11 -
1/4 tsp black pepper
# Instructions:
01 -
Peel and cube the sweet potatoes. Place in a large pot, cover with cold salted water by 1 inch, and bring to a boil. Reduce to a simmer and cook until completely tender when pierced with a knife, about 15 minutes. Drain thoroughly and let steam dry for 1 minute.
02 -
Melt 8 tablespoons butter in a light-colored saucepan over medium heat. Swirl occasionally until the foam subsides and the milk solids turn golden brown and smell nutty, 4 to 5 minutes. Remove from heat immediately and stir in 2 tablespoons chopped sage. Let cool slightly.
03 -
Rice or mash the hot potatoes into a large bowl. Fold in the brown sage butter, warm milk, salt, and pepper until smooth and fluffy. Transfer to a 2-quart casserole dish and spread evenly.
04 -
In a small bowl, combine panko, melted butter, chopped sage, salt, and pepper. Toss until the crumbs are evenly coated.
05 -
Scatter the topping over the potatoes. Bake uncovered at 375°F until bubbling around the edges and the top is crisp and deep golden brown, 30 to 35 minutes. If the top browns too quickly, tent loosely with foil. Let rest 10 minutes before serving.
# Good to know:
01 -
For extra richness, substitute half-and-half for the whole milk.
02 -
The casserole can be assembled without the topping and refrigerated up to 2 days ahead.