I promised you this one at Thanksgiving, but I got all excited about Christmas cookies and never got around to posting it (sorry!). Luckily, this savory sweet potato dish is equally appropriate for Christmas or any other time you would like some indulgent sweet potatoes. I plan to make a lower calorie version of this soon, but for now, enjoy all that yummy butter in these scrumptious sweet potatoes.
These sweet potatoes were a real hit at the family Thanksgiving. I actually never used to eat sweet potatoes at any time of year (unless they were in fry form) and was excited to try a savory, rather than sweet version of a sweet potato. These were a fantastic addition to the Thanksgiving spread!
Savory Sweet Potatoes
Adapted from Annie’s Eats
2 lbs sweet potatoes, peeled and chopped into 1-inch chunks
1 lb red skin potatoes peeled and chopped into 1-inch chunks
1 stick (8 tbsp) unsalted butter, divided
1 ½ cups warm milk (I used 2%)
1 ½ tsp ground sage, divided
Salt and pepper
1 cup fresh breadcrumbs (cut into ¼-inch cubes)
Preheat oven to 375 degrees.
Combine sweet potatoes and red potatoes (or a white potato of your choice) in a large pot. Cover, season with salt and bring to a boil. Reduce heat and continue to boil until potatoes are tender, 15-20 minutes. Drain and mash with an electric mixer.
Place 6 tbsp of butter in a microwave safe bowl. Microwave about 60 seconds or until butter is melted. Add 1 tsp sage to the melted butter.
Using your electric mixture, blend potatoes, butter mixture, and milk until smooth. Transfer mixture to a 2 quart casserole dish.
In a small bowl, melt the remaining 2 tbsp of butter. Mix the remain ½ tsp of sage and the breadcrumbs; season with salt and pepper. Toss to combine.
Sprinkle the breadcrumbs over the sweet potato mixture. Bake uncover until golden brown and bubbling, 30-40 minutes. Serve warm.