Yield: 6-8 servings

Ingredients

2 lbs. sweet potatoes, peeled and chopped into 1-inch chunks
1 lb. Yukon gold potatoes, peeled and chopped into 1-inch chunks
10 tbsp. unsalted butter, divided
1-2½ tbsp. minced fresh sage, divided
1½ cups warm milk
Salt and pepper
1 cup fresh breadcrumbs

  • step 1: HideShow Images

    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.  (I prefer to go a little light on 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.

  • step 2: HideShow Images

    When ready to bake, preheat the oven to 375˚ F.  In a small bowl, melt the remaining 2 tablespoons of butter.  Mix in the remaining ½ 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.