Sweet Potato Sage Butter Casserole Food

SWEET POTATO AND SAGE-BUTTER CASSEROLE

Steps:

• Place sweet potatoes and potatoes in a large saucepan; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 9 minutes. Drain; pass through a ricer into a bowl.
• Preheat oven to 375 degrees F. Melt 1 stick butter in a small saucepan over medium heat, swirling occasionally, until golden brown, 5 to 7 minutes. Remove from heat; add 2 tablespoons sage. Stir butter mixture and milk into potatoes. Season with salt and pepper. Transfer to a 2-quart casserole dish. (Mixture can be refrigerated for up to 2 days.)
• Combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine.
• Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. (If browning too quickly, tent with foil.) Let stand, uncovered, for 10 minutes.Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

SWEET POTATO & SAGE BUTTER CASSEROLE

Steps:

• Preheat oven to 375 degrees. Lightly grease a 2.5 quart casserole dish with cooking spray and set aside.
• In a large pot, bring water to a boil, season with salt, and add the sweet potatoes and yukon gold potatoes. Cook until fork tender, about 10 minutes.
• Carefully drain the potatoes and put through a potato ricer or mash together with a potato masher in a large bowl.
• Melt 1 stick of butter in a small stockpot on stove and add the sage. Cook until fragrant, about 1 minute, careful not to burn it. Pour milk and butter mixture over potatoes and stir to combine.
• In a medium, microwave safe bowl, melt remaining 2 tbsp. butter and add the panko. Mix until all breadcrumbs have been moistened.
• Pour potato mixture into casserole dish and sprinkle breadcrumbs on top.
• Bake uncovered for 45 minutes, or until mixture is bubbly. If topping is browning too quickly, tent with foil.
• Serve warm.
• You may make this up to 2 days in advance and reheat in the oven.

SWEET POTATO AND SAGE-BUTTER CASSEROLE

Steps:

• Place sweet potatoes and potatoes in a large saucepan; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 9 minutes. Drain; pass through a ricer into a bowl.
• Preheat oven to 375 degrees. Melt 1 stick butter in a small saucepan over medium heat, swirling occasionally, until golden brown, 5 to 7 minutes. Remove from heat; add 2 tablespoons sage. Stir butter mixture and milk into potatoes. Season with salt and pepper. Transfer to a 2-quart casserole dish. (Mixture can be refrigerated for up to 2 days.)
• Combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine.
• Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. (If browning too quickly, tent with foil.) Let stand, uncovered, for 10 minutes.

SUNNY'S SAGE AND PECAN SWEET POTATO CASSEROLE

Steps:

• For the topping: In a medium bowl, add the flour, brown sugar, butter, pecans, sage, orange zest and a pinch of salt. Mix with your hands until it feels like you could make a ball that would just slightly hold together and everything is crumbly. Take a tiny bite; it should be slightly sweet with a hint of salt (like a good chocolate chip cookie!). Add a tiny pinch more of salt as needed. Cover the bowl and place in the freezer while finishing the recipe. Remove from the freezer 5 minutes before using and break apart with a fork as if you were flaking rice.
• For the filling: Preheat the oven to 400 degrees F. Poke the sweet potatoes about 6 to 8 times, about 1/4-inch deep, using a fork. Rub with the oil and set the potatoes on a baking sheet. Roast on the middle rack until fork tender and the skins are darkened, 40 to 50 minutes. Set aside to cool. By the time the potatoes are cool enough to handle, the skins will loosen from the flesh. With your hands, gently remove the skins and discard. Place the sweet potato flesh in a large bowl along with the cream, flour, brown sugar, butter and pumpkin pie spice. Mash until smooth.
• Shift the oven rack one level down and turn on the broiler. Spread out the marshmallows in a single layer on a baking sheet, transfer to the oven and broil, watching the entire time. When the tops of the marshmallows char to a black color and begin smoking (be strong, brown looks good, but black tastes better!), quickly remove from the oven. Lower the oven to 375 degrees F. With a rubber spatula, fold the marshmallows into the mashed sweet potatoes until combined. Taste and add a bit more brown sugar if needed, a tablespoon at a time; this should be just on the edge of sweet, the topping does the rest. In a small bowl, whisk the eggs and fold them into the sweet potatoes to combine.
• Spread the sweet potato mixture into a 9-by-13-inch baking dish, leveling the top. Sprinkle the prepared topping evenly over the potatoes. Bake until the topping is shiny and golden brown, 30 to 35 minutes. Serve warm.

BROWN BUTTER AND SAGE SWEET POTATO CASSEROLE RECIPE

Steps:

• At least one day in advance, make the marshmallows: Prepare an 8-inch square pan (or a similarly sized pan) by greasing it lightly with pan spray. In the bottom of a stand-mixer bowl, combine the gelatin and water. Whisk with a fork to break up any lumps of gelatin. Set aside. With a chef's knife, chop the sage as finely as possible. If the sage pieces are very large at all, they will wrap themselves around the whisk attachment during mixing, clump together, and not incorporating into the marshmallow. (Alternately, combine the sage and sugar in a food processor and pulse until the sage has completely ground into the sugar. This also gives the marshmallows a pale green hue.) In a medium pot, combine the sage, water, corn syrup and sugar. Set over medium heat. Using a heat resistant spatula, stir until the sugar has dissolved and the mixture begins to bubble. Stop stirring. Cook the sugar syrup until a candy thermometer registers 240°F. Remove the pot from the heat and cool to 210°F. Stir occasionally as the mixture cools to ensure an accurate temperature reading. If the mixture does not cool to 210°F before proceeding, the gelatin will not set properly. While the marshmallow base is cooling, prepare the brown butter. Melt the butter in a small skillet or saucepan over low heat. Turn the heat to medium and cook until the butter begins to bubble. Continue cooking until it turns a toasty brown. Remove from heat and set aside until needed. Once the marshmallow mixture has cooled to 210°F, pour the syrup into the bowl containing the prepared gelatin. Fit the stand mixer with a whisk attachment and whip on medium speed. Add in the salt. Continue whipping until the mixture has doubled in volume. Turn the mixer speed to medium low and drizzle in the brown butter, one tablespoonful at a time. If you add the butter too fast, it won't incorporate and the marshmallow mixture may be sufficiently greased to fly right out of the bowl. Please go slowly. Use a spatula to scrape the browned bits from the bottom of the pan to add those too. Once the butter has incorporated, shut off the mixer. Use a rubber spatula to transfer the marshmallows to the prepared pan. Rap the pan against the counter once or twice to dislodge any air bubbles and to level the mixture. Wrap in plastic and refrigerate at least 8 hours, preferably overnight.
• Cut the marshmallows: Prepare a cutting board by dusting it with powdered sugar. After removing the marshmallows from the fridge, unwrap and dust the surface with powdered sugar. Use your fingers to pull out the giant marshmallow; transfer to the cutting board. Dust the marshmallow all over in powdered sugar so no sticky surfaces remain. With a chef's knife, cut the marshmallows into 64 1-inch cubes, or whatever size and shape you prefer. Place the cut marshmallows in a large bowl and dust generously with powdered sugar. Use your hands to toss the marshmallows, ensuring all surfaces have been coated with powdered sugar and none are sticking together. Transfer the dusted marshmallows to an airtight container. Store at room temperature for about two weeks, or indefinitely in the fridge or freezer.
• Prepare the casserole: With a vegetable peeler, peel the sweet potatoes. Use a chef's knife to cut the potatoes into uniformly sized chunks. Put the sweet potatoes in a steam basket, or improvise one by setting a metal colander into a large pot and adding about 1 inch of water. Sprinkle the potatoes with salt, and cover. Bring the water to a boil (leaving the lid on the entire time), then reduce heat to maintain a steady simmer. Check the water level periodically, adding more as necessary. After 10 minutes, test the sweet potatoes with a toothpick or skewer to see if they're tender. If so, shut off the heat; otherwise, continue steaming (adding more water as needed) until they're very tender. Meanwhile, melt the butter in a small skillet along with the sage. Brown as before. Shut off the heat and stir in the maple syrup. Transfer the sweet potatoes to an oven safe dish. Pour the maple butter over and toss gently to coat. Sprinkle generously with salt and pepper to taste. Cover with foil and set aside until ready to finish.
• To finish the casserole: Set the oven to broil. Uncover the sweet potatoes. Top generously with sage marshmallows. Place in the casserole on the top or middle oven rack (about 4 inches from the heating element) and broil until the marshmallows have turned a deep, foxy brown. Keep a close eye on them; they can go from toasty to burned very quickly. Serve immediately.

THE BEST SWEET POTATO CASSEROLE

Steps:

• For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
• For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
• For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
• Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg and pepper to taste. Whisk the mixture until smooth.
• Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.

OLD-FASHIONED SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender; drain. , Transfer to a large bowl and mash. Add the milk, brown sugar, butter, egg, cinnamon, vanilla, allspice, salt and nutmeg; beat until smooth., Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Top with marshmallows. Bake 5-10 minutes longer or just until marshmallows begin to puff and brown.

BUTTERY SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Transfer to a greased 8-in. square baking dish. Combine topping ingredients; sprinkle over sweet potato mixture. , Bake, uncovered, until a thermometer reads 160°, 20-25 minutes.

YUMMY SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
• In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
• In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
• Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

MASHED SWEET POTATOES WITH SAGE BUTTER

Steps:

• Cover sweet potatoes with water in a 2-quart heavy saucepan and add salt. Cook, covered, over moderately high heat until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid, then drain sweet potatoes in a colander. Transfer sweet potatoes and reserved cooking liquid to a bowl and mash with a potato masher.
• Mash together butter, sage, and salt and pepper to taste, then stir half of sage butter into sweet potatoes. Serve potatoes topped with remaining sage butter.