M.s.'s Sweet Potato and Sage-Butter Casserole

READY IN: 1hr 10mins
Recipe by IsisShuru

Another recipe to test run before Christmas dinner...we'll see how it goes! 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.)

Top Review by Mommy2two

I found this recipe on a cooking blog (Annie's Eats) and did a search for this because I was planning to post it. I made this for Thanksgiving this year and it was very good--people who don't like sweet potatoes thought it was good! I liked the more savory use of the sweet potatoes, and although I was afraid that the sage might be a little bit strong, it was perfect in this recipe. I have never made fresh breadcrumbs before, and didn't want to get out the food processor for such a small amount of crumbs so I used my coffee grinder (after cleaning it out really well!) and it worked perfectly with cubed bread--I did leave the crusts on and about three slices made a little over a cup of crumbs. I used them all. I didn't use a ricer, I mixed the potatoes up with a hand mixer. Thanks for posting this recipe!

Ingredients Nutrition

  • 2 lbs sweet potatoes, peeled and cut into 1-inch pieces
  • 1 lb yukon gold potato, peeled and cut into 1-inch pieces
  • 4 ounces unsalted butter, plus 1 ounce (2 tablespoons)
  • 2 12 tablespoons chopped fresh sage
  • 1 12 cups whole milk, warmed
  • coarse salt and freshly ground pepper
  • 1 cup fresh breadcrumb (from 3 slices white bread, crusts removed)


  1. 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. 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.)
  3. Combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine.
  4. 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.

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