Sweet Potato Sage Butter Casserole Recipes

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.

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.

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.

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.

SWEET POTATO AND SAGE-BUTTER CASSEROLE

Steps:

• 1. 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.
• 2. 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.)
• 3. Combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine.
• 4. 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.

SWEET POTATO CASSEROLE

Steps:

• Prepare the filling: Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter and line a baking sheet with aluminum foil.
• Poke the sweet potatoes all over with a fork and place on the baking sheet. Bake until soft, about 1 hour; let cool.
• When sweet potatoes are cool enough to handle, peel them using a knife, then add the flesh to a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and mash with a potato masher or fork.
• Add the 1/2 cup butter, eggs, condensed milk, granulated sugar, vanilla and salt to the bowl. Combine well with a hand mixer or a stand mixer on medium speed. Add the mixture to the prepared baking dish and, using a spatula, smooth out the top.
• Prepare the topping: In a medium bowl, stir together the pecans, cornflakes (if using), brown sugar, flour and butter until thoroughly combined. Spoon the topping evenly over the sweet potatoes.
• Bake the casserole until slightly browned, about 35 minutes. Remove the casserole from the oven and add the marshmallows in an even layer. Return to the oven and bake until marshmallows are toasty and melted, about 5 minutes. Let sit for 5 minutes before serving.

CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM

Steps:

• Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
• Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
• Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
• Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
• Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
• Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
• To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.

SWEET POTATO CASSEROLE

Steps:

• Fill a large pan with boiling water from the kettle and set over a medium-high heat. Carefully drop in the whole, unpeeled sweet potatoes and cook for 30 minutes until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
• Heat the oven to 180C/160C fan/gas 4. Tip the peeled sweet potatoes into a large bowl, add the butter and mash with a potato masher until completely smooth. Tip in the brown sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
• Lightly butter a 20 x 30cm baking dish, then scrape in the sweet potato mixture. To make the topping, rub the butter into the flour, then stir in the brown sugar, pecans and a good pinch of salt. Sprinkle the topping evenly over the sweet potato filling, then bake for 45-50 mins until golden on top.

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.