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sweet potatoes with sage butter topping

December 22, 2010

Mmmm, potatoes. Mmmm, sage. Mmmm, butter. I mean, seriously, how could you go wrong?

You couldn’t, really. The sage paired really nicely with the sweet potatoes and made for a creamy, warm-tasting casserole. The crunchy topping was definitely a plus, as always. My mom went back for seconds and asked for the recipe! I may or may not have cackled when I sent it to her, because it’s originally from Martha Stewart, whom my mom hates. Come to the dark side.

And while I usually prefer my potato dishes to be salty, rather than the savory-ness of the sage, this was a nice, more complex variation. Yum! And as Annie suggests, I’m sure it’d make a great dish for Thanksgiving. You know, 11 months from now.

Sweet Potatoes with Sage Butter Topping
2 lb. sweet potatoes, peeled and chopped into 1-inch chunks
1 lb. Yukon gold potatoes, peeled and chopped into 1-inch chunks
10 tablespoons unsalted butter, divided
1 to 2 1/2 tablespoons minced fresh sage, divided [depending on how much you like sage—I got pretty close to the 2 1/2 mark]
1 1/2 cups warm milk
salt and pepper
1 cup fresh breadcrumbs

1. Combine the sweet potatoes and Yukon gold potatoes in a large stockpot. Cover with water, season with salt, and bring to a boil. Reduce the heat and continue to boil until the potatoes are tender, 10-14 minutes. Drain well and mash potatoes with a ricer or an electric mixer. In a saucepan, melt 8 tablespoons of the butter over medium heat, stirring occasionally, until golden brown, about 7 minutes. Remove from the heat and mix in 1-2 tablespoons of the sage. Mix the sage-butter mixture and the warm milk into the potatoes; mix well to blend until smooth. Transfer the mixture to a 2-quart casserole dish. At this point, the potato mixture can be covered and refrigerated for up to 2 days.
2. When ready to bake, preheat the oven to 375 degrees. In a small bowl, melt the remaining 2 tablespoons of butter. Mix in the remaining 1/2 tablespoon of sage and the bread crumbs; season with salt and pepper. Toss well to combine. Sprinkle the breadcrumb mixture over the sweet potato mixture. Bake uncovered until golden brown and bubbling, 30-40 minutes. (Cover loosely with foil earlier if breadcrumbs brown too quickly.) Serve warm.

Source: Annie’s Eats

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