Savory Sweet Potato Casserole with Sage Breadcrumbs

The perfect sweet potato side dish, your whole family will love it!

Prep Time 10

Cook Time 30

Total Time 40

Makes people

Calories 355kcal

Preheat oven to 350 degrees.
Chop peeled potatoes into 1 inch cubes. Add to a large pot and cover with water. Add 1 teaspoon salt to the water. Put pot on high and bring to a boil. Once boiling, reduce to medium and let cook until fork tender. When finished, drain and return to the pot.
While potatoes cook, remove crust from bread and chop into small cubes. Melt 4 tablespoons of the butter, and add the bread cubes to the melted butter. Add half the sage leaves and stir well to mix.
Add the milk and remaining butter to the pot. Using a hand held mixer, blend the mixture well until light and whipped. Taste for seasoning and add salt and pepper as desired.
Transfer sweet potato mixture to a casserole dish and top with breadcubes. Put in the preheated oven and bake 20-25 minutes, or until bread cubes are golden brown. If cubes get too brown, tent with foil.
Remove from oven and garnish with remaining sage. Serve immediately.

The short answer? Yes.

Make the Casserole: Prepare your sweet potato casserole according to the recipe, but do not add bread crumbs and stop just before the baking step.
Cool It Down: Allow the casserole to cool completely after mixing in all the ingredients.
Store: Cover the casserole tightly with plastic wrap or aluminum foil. You can store it in the refrigerator for up to 2 days or freeze it for up to 2 months.

When ready to bake prepare your breadcrumbs and top casserole with them, then follow the instructions below.

Refrigerated Casserole: Preheat your oven to 350°F (175°C) and bake for about 30-40 minutes, or until heated through.
Frozen Casserole: If frozen, it's best to thaw it in the refrigerator overnight before baking. Then follow the same baking instructions.