Food & Cooking Recipes Main Dish Recipes Casserole Recipes Sweet Potato and Sage-Butter Casserole 3.7 (408) 4 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 12, 2017 Rate PRINT Share Close Servings: 8 Sage adds a savory note to sweet-potato casserole. Best of all: It can be made two days before the meal. Cook Mode (Keep screen awake) Ingredients 2 pounds sweet potatoes, peeled and cut into 1-inch pieces 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces 4 ounces (1 stick) unsalted butter, plus 1 ounce (2 tablespoons), melted 2 ½ tablespoons chopped fresh sage 1 ½ cups whole milk, warmed Coarse salt and freshly ground pepper 1 cup fresh breadcrumbs (from 3 slices white bread, crusts removed) Directions 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. 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.) Combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine. 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. Cook's Notes 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.) Originally appeared: Martha Stewart Living, November 2009 Rate It PRINT