I’ll admit I have never been a huge fan of sweet potatoes myself.  I have found a few ways that I do consider them edible, but the bottom line is that they will probably never be a favorite food of my own.  However, I know that lots of people are crazy about them and they are a very popular side dish, so I wouldn’t think of hosting Thanksgiving without serving them.  I know a lot of people like to serve them with a sweeter topping like brown sugar or marshmallows but I prefer the savory route, so I tried this version with a sage butter crumb topping.  It was a really big hit and several of the guests declared it as their favorite dish of the whole meal.  Even I thought they were decent, so I guess that’s saying something.

Of course, looking at the recipe again, I am reminded that the potato puree can be made up to two days in advance and topped with the bread crumb mixture just before baking.  I’ll have to add that to my advance prep timeline!