Ingredients for M's's Sweet Potato And Sage Butter Casserole
- 2 lbs sweet potatoes, peeled and chopped
- Yukon Gold Potato
- Unsalted Butter
- Fresh Sage
- Whole Milk
- Freshly ground black pepper to taste
- Fresh Breadcrumb
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How to Make M's's Sweet Potato And Sage Butter Casserole
- Peel and chop 2 lbs sweet potatoes and 1 lb russet potatoes into 1-inch pieces.
- Place sweet potatoes and russet potatoes in a large saucepan. Cover with 4 cups of water and add 1 teaspoon salt.
- Bring to a boil over high heat.
- Reduce heat to medium-low and simmer until potatoes are tender, about 15-20 minutes. Check for doneness with a fork.
- Drain the potatoes thoroughly.
- Pass the cooked potatoes through a ricer or mash until completely smooth.
- Preheat oven to 375°F (190°C).
- Melt 1/2 cup (1 stick) unsalted butter in a small saucepan over medium heat, swirling occasionally, until golden brown, about 5-7 minutes. Watch carefully to prevent burning.
- Remove from heat and stir in 2 tablespoons fresh sage leaves, finely chopped.
- Add the sage butter and 1/2 cup milk to the mashed potatoes. Stir to combine.
- Season with salt and freshly ground black pepper to taste.
- Transfer the potato mixture to a greased 2-quart casserole dish.
- In a separate bowl, combine 1 cup breadcrumbs, 2 tablespoons melted butter, 1/2 tablespoon chopped fresh sage, and a pinch of salt and pepper.
- Toss to combine until breadcrumbs are evenly coated.
- Sprinkle the breadcrumb mixture evenly over the top of the potato mixture.
- Bake, uncovered, for 30-40 minutes, or until bubbling around the edges and breadcrumbs are golden brown. If the casserole is cold from refrigeration, add 10-15 minutes to the baking time.
- Let stand, uncovered, for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
45g
Fat
55g
Carbs
20g
