Sweet Potato and Sage-butter Casserole

So sometimes it is hard to make an amazing picture of a casserole so the picture does not do this casserole justice. I found this recipe in a Martha Stewart magazine.

Sweet potatoes are by far the best kind of potatoes and since they are popular over the holidays everyone has their own preference on how they like them cooked. I love them roasted and Dustin likes sweet potatoes in a casserole so I wanted to make a good sweet potato casserole. And I did! :)

Serves 6 to 8
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
4 ounces (1 stick) unsalted butter, plus 1 ounce (2 tablespoons), melted
2 1/2 tablespoons chopped fresh sage
1 1/2 cups whole milk, warmed
Coarse salt and freshly ground pepper
1 cup fresh breadcrumbs (from 3 slices white bread, crusts removed)

Directions:
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.
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.