Sweet Potato Casserole
Description
The recipe won't take much time. Place sweet potatoes and potatoes into a large pot, cover with water and season with salt. Bring to a boil, reduce heat, and cook until potatoes are tender, about 9 minutes. Drain and mash. Preheat oven to 190°C. Melt 120 g of butter in a small saucepan over medium heat for 5 to 7 minutes. Remove from heat and add 2 tablespoons of sage. Add butter and milk to the potatoes. Season with salt and pepper. Transfer the mixture to a baking dish. The mixture can be stored in the refrigerator for up to 2 days. Mix breadcrumbs with 2 tablespoons of melted butter and the remaining 1/2 tablespoon of sage. Season with salt and pepper. Stir to combine. Spread the potato mixture into the baking dish and top with the breadcrumb mixture. Bake until golden brown, 30 to 40 minutes. If the top browns too quickly, cover it with foil. Let cool for 10 minutes before serving. Serve hot.