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Fall-Inspired Sweet Potato and Sage Casserole

This casserole features mashed sweet potatoes combined with aromatic sage, baked until golden and slightly crispy on top. The dish has a creamy, smooth interior with a savory, herbaceous crust, making it a comforting yet flavorful centerpiece for crisp autumn evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds sweet potatoes peeled and cubed
  • 2 tablespoons unsalted butter melted
  • 1/4 cup milk warm
  • 1 teaspoon fresh sage chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1 tablespoon olive oil

Equipment

  • Stockpot
  • Mixing bowl
  • masher or fork
  • Baking Dish

Method
 

  1. Place sweet potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and cook until tender, about 15 minutes. Drain well and set aside.
  2. Transfer the cooked sweet potatoes to a mixing bowl. Mash them thoroughly with a potato masher or fork until smooth.
  3. Add melted butter, warm milk, chopped sage, salt, and pepper to the mashed sweet potatoes. Stir until well combined and creamy.
  4. Pour the sweet potato mixture into a greased baking dish, spreading it into an even layer.
  5. In a small bowl, combine grated Parmesan cheese, Panko breadcrumbs, and olive oil. Mix until the breadcrumbs are coated and crumbly.
  6. Sprinkle the breadcrumb mixture evenly over the top of the sweet potato layer.
  7. Place the baking dish in an oven preheated to 375°F (190°C). Bake for about 30 minutes, or until the top is golden brown and crispy.
  8. Remove from the oven and let it cool for a few minutes before serving. The top should be crunchy and the inside creamy and flavorful.

Notes

For an extra burst of flavor, sprinkle some chopped fresh thyme or drizzle with honey before baking.