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Creamy sweet potatoes are topped with a crispy sage butter topping in this sweet potato & sage butter casserole
And we’ve made it! Today is day 10 of my 10 days of Thanksgiving sides & desserts. I can’t believe we’re already here and Thanksgiving is TOMORROW. Holy crazy!
I hope you didn’t think I was going to send you off to cook this Thanksgiving without a sweet potato casserole recipe! This sweet potato casserole is so good. I love the texture and how smooth it is. It’s mixed with regular potatoes too so the combination is perfect. I don’t like the regular sweet potatoes and marshmallow side dish. I never did. I’ve always thought it was way too sweet and way too much like dessert. This is why I opted to make this dish as the sweet potato dish than the regular one that you always see at the Thanksgiving table.
The sage butter topping is so Fall and Thanksgiving. It gives the entire dish that savory note you need with this overall sweet dish.
I’ll have a round-up tomorrow of all the recipes I’ve had in my little series, but if you’re a planner and need to go grab the groceries today, here’s the quick link to see all Thanksgiving dishes I’ve had on the blog!
Sweet Potato & Sage Butter Casserole
- 2 pounds (907 g) sweet potato, peeled and cubed into 2" cubes
- 1 pound (454 g) yukon gold potatoes, peeled and chopped into 2" cubes
- 1 ½ cups (355 ml) warm 2% milk
- ½ cup (114 g) plus 2 tablespoons unsalted butter, melted
- 2 ½ tablespoon fresh sage, chopped
- 1 cup (60 g) panko breadcrumbs
- Salt and pepper, to taste
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 375 °F (191 °C). Lightly grease a 2.5 quart casserole dish with cooking spray and set aside.
- In a large pot, bring water to a boil, season with salt, and add the sweet potatoes and yukon gold potatoes. Cook until fork tender, about 10 minutes.
- Carefully drain the potatoes and put through a potato ricer or mash together with a potato masher in a large bowl.
- Melt ½ cup (114g) butter in a small stockpot on stove and add the sage. Cook until fragrant, about 1 minute, careful not to burn it. Pour milk and butter mixture over potatoes and stir to combine.
- In a medium, microwave safe bowl, melt remaining 2 tbsp. (28g) butter and add the panko. Mix until all breadcrumbs have been moistened.
- Pour potato mixture into casserole dish and sprinkle breadcrumbs on top.
- Bake uncovered for 45 minutes, or until mixture is bubbly. If topping is browning too quickly, tent with foil.
- Serve warm.
- You may make this up to 2 days in advance and reheat in the oven.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.