Sweet Potato and Sage Butter Casserole
18 Friday Nov 2011
My guilty kitchen tool is the potato ricer.
It’s awkward to store, a nuisance to clean, and it’s only useful about twice a year. Not to mention it’s completely unnecessary. But it makes the creamiest mashed potatoes ever.
You see my dilemma.
My potato ricer came out of it’s awkward storage place for the first time in about a year to help make this dish. You have to admit, there is something satisfying about squishing potatoes into oblivion with this thing. And the end result is creamy and completely lump-free.
While I think I prefer my sweet potatoes in more solid, roasted form, this is a novel way to serve them at Thanksgiving. If you just can’t get enough mashed potatoes on Turkey Day, this might be a go-to winner. Cut down on the number of Yukon golds if you want the sweet potatoes to really shine.
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 1/2 tablespoons chopped fresh sage
1 1/2 cups whole milk, warmed
Coarse salt and freshly ground pepper
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.