Sweet Potato & Sage Butter Casserole


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
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

A different take on the classic sweet potato casserole! The sage butter is divine!

Servings: 4 -6
  • 2 pounds sweet potato peeled and cubed into 2" cubes
  • 1 pound yukon gold potatoes peeled and chopped into 2" cubes
  • 1 1/2 cups warm 2% milk
  • 1 stick plus 2 tbsp. of unsalted butter, melted
  • 2 1/2 tbsp fresh sage, chopped
  • 1 cup panko breadcrumbs
  • Salt and pepper, to taste
  1. Preheat oven to 375 degrees. Lightly grease a 2.5 quart casserole dish with cooking spray and set aside.
  2. 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.
  3. Carefully drain the potatoes and put through a potato ricer or mash together with a potato masher in a large bowl.
  4. Melt 1 stick of 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.
  5. In a medium, microwave safe bowl, melt remaining 2 tbsp. butter and add the panko. Mix until all breadcrumbs have been moistened.
  6. Pour potato mixture into casserole dish and sprinkle breadcrumbs on top.
  7. Bake uncovered for 45 minutes, or until mixture is bubbly. If topping is browning too quickly, tent with foil.
  8. Serve warm.
  9. You may make this up to 2 days in advance and reheat in the oven.
Recipe Notes

Source: Martha Stewart



Posted on November 21, 2012

dinner for two by julie wampler



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  1. 11/21/2012 at 7:44 am

    Holy moly, this looks incredible!!!

  2. 11/21/2012 at 8:39 am

    this looks great! I love the idea of sage and sweet potato I’m going to have to try this!

  3. 11/21/2012 at 9:11 am

    What a fun 10 days it’s been here, Julie!!! Love the sage in this – prefect flavor boost!

  4. 11/21/2012 at 9:19 am


  5. 11/21/2012 at 9:59 am

    Love that this isn’t too sweet and it sounds really full of flavour with that delicious sage in there.

    Hope you and your family have a really happy (and delicious) thanksgiving!

  6. 11/21/2012 at 10:14 am

    Classic dish and sage is awesome, I need to use it more often! Have a great holiday :)

  7. 11/21/2012 at 10:48 am

    This sounds so much better than the marshmallow sweet potato dish! Love these flavors! Happy Thanksgiving!

  8. I love the flavor combinations in this dish – it’s such a great alternative for those who don’t love the sweet marshmallow version.

    I hope you and your family have a wonderful Thanksgiving!!

  9. 11/21/2012 at 11:52 am

    Sweet potatoes + sage butter?! Yes please! Happy Thanksgiving! :)

  10. 11/21/2012 at 11:59 am

    Ohhhh yumz! Happy Thanksgiving Julie!

  11. Jackie @ Domestic Fits
    11/21/2012 at 12:24 pm

    Hope you don’t mind if I show up at your house tomorrow with gigantic Tupperware.

  12. 11/21/2012 at 2:27 pm

    I’m totally with you on the yucky overly-sweet sweet potato casserole! This sounds so much better!

  13. 11/21/2012 at 3:03 pm

    Again, why are you not coming over for Thanksgiving? Will you please make this for me? Thanks :D Its beautiful!

  14. I would love this. Right now.

  15. 11/21/2012 at 8:09 pm

    Oh man, you’re making me wish I was cooking tomorrow so I could make this. I love anything with sage especially sweet potatoes!

  16. 11/26/2012 at 7:51 pm

    I never liked the marshmallow version either. I know I’d love this!

  17. 11/26/2012 at 10:25 pm

    I’m not a fan of the marshmallows but this – this I can get on board with! And you know – it’s such a shame that I have to wait once a year to make this! Maybe I’ll indulge a bit and make this a couple of times throughout the year :)

  18. 11/29/2012 at 12:52 pm

    Super belatedly: omggggg this looks to die for! Hope you had a happy Thanksgiving. :D

  19. 06/15/2013 at 5:51 pm

    I just wanted to say that you forgot to add in the milk in the directions. It looks delicious though, and I just put mine in the oven! Totally the wrong season, but what can I say.

    • 06/15/2013 at 10:23 pm

      Thanks for catching that Courtney!! I hope you enjoyed it!

  20. Lacey Bennett
    11/18/2015 at 7:01 pm

    My only question is…where does the Milk go??? You have it on the ingredient list but it is never mentioned in the directions. Not sure whether to add it to the potatoes while matching or if it should not be on the ingredient list at all?

    • Julie
      11/19/2015 at 7:09 am

      Sorry! It’s definitely supposed to be in the directions and I added it. Thanks for the catch!

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