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Baked savory sweet potato casserole with a golden breadcrumb topping and sage leaves, served in a white dish with a wooden spoon and a portion plated nearby.
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Savory Sweet Potato Casserole

A modern take on the classic sweet potato casserole and one that will impress!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 6
Author: Julie Chiou

Equipment

Ingredients 

  • 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
  • ½ cup (114 g) plus 2 tablespoons unsalted butter melted
  • 2 ½ tablespoons fresh sage chopped
  • 1 ½ cups (355 ml) warm 2% milk
  • Salt and pepper to taste
  • 1 cup (60 g) panko breadcrumbs

Instructions

  • 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.
    2 pounds sweet potato, 1 pound yukon gold potatoes
    A pot filled with chunks of cooked sweet potatoes and potatoes, surrounded by fresh sage leaves, a dish of salt and pepper, and a bowl of breadcrumbs.
  • Carefully drain the potatoes and put through a potato ricer or mash together with a potato masher in a large bowl.
    A glass bowl of mashed potatoes with a potato masher, surrounded by spices, salt, pepper, and fresh sage leaves on a countertop.
  • Melt ½ cup (114g) butter in a small pot on stove and add the sage. Cook until fragrant, about 1 minute, careful not to burn it.
    1/2 cup plus 2 tablespoons unsalted butter, 2 1/2 tablespoons fresh sage
    A saucepan with melted butter and foam, stirred by a spoon, sits on a cork mat. Salt, pepper, sage leaves, and breadcrumbs are arranged nearby.
  • Pour milk with butter mixture over potatoes and stir to combine. Season with salt and pepper, to taste.
    1 1/2 cups warm 2% milk, Salt and pepper
    A bowl of mashed sweet potatoes with milk being poured in, surrounded by a bowl of breadcrumbs, fresh sage, and a plate of salt and pepper.
  • Add the butter and sage mixture. Stir to thoroughly combine.
    A glass bowl with mashed sweet potatoes, melted butter with herbs being poured in, and a masher beside it; salt, pepper, and breadcrumbs are nearby.
  • In a medium, microwave safe bowl, melt remaining 2 tbsp. (28g) butter and add the panko. Mix until all breadcrumbs have been moistened.
    1 cup panko breadcrumbs
  • Pour potato mixture into prepared casserole dish and sprinkle breadcrumbs on top.
    An oval white baking dish filled with sweet potato casserole topped with breadcrumb mixture; spoon adding more crumbs. A plate with salt and pepper and fresh sage leaves nearby.
  • Bake uncovered for 45 minutes, or until mixture is bubbly. If topping is browning too quickly, tent with foil.
  • Remove from oven and allow to cool before serving.

Notes

If you're feeling fancy, feel free to fry up sage leaves and use as topping.
Source: Martha Stewart

Nutrition

Serving: 1 serving (256 grams) | Calories: 397 kcal | Carbohydrates: 54 g | Protein: 7 g | Fat: 17 g | Saturated Fat: 11 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 45 mg | Sodium: 191 mg | Potassium: 945 mg | Fiber: 7 g | Sugar: 11 g

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