Potato Sage Casserole

Ingredients

2 lbs sweet potatoes, peeled and cut into 1 inch chunks
1 lb yukon gold potatoes, peeled and cut into 1 inch chunks
1 stick butter, plus 2 tablespoons, melted
2 1/2 tablespoons chopped fresh sage
1 1/2 cups whole milk, warmed (you can use half and half if you like)
Salt and pepper
1 cup GF breadcrumbs

Instructions

1. Place all potato chunks 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 potato 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. Add 2 tablespoons chopped sage to butter for 10 seconds while the sage fries up in the butter. Remove from heat. Stir butter mixture and milk into potatoes. Season with salt and pepper. Transfer to a 2-quart casserole dish. 3. Combine GF 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. 4. Bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. (If browning too quickly, top with foil.) Let stand, uncovered, for 10 minutes.