I have never been a huge fan of sweet potatoes. Over the years, I’ve found a few ways that I consider them edible, but the bottom line is that they will probably never be a favorite food of mine. However, I also know that lots of people are crazy about them and they are a very popular side dish, so I wouldn’t think of hosting Thanksgiving without serving them. The classic sweet topping with brown sugar and marshmallows is unappealing to me, but this savory version with sage brown butter crumb topping is actually pretty darn good. This dish is a great way to change up your holiday table spread, but it is also a lovely option for a side dish along a nice piece of seared fish or some crispy chicken thighs on any ole’ weeknight.

This recipe can easily be made ahead of time to simplify in your holiday preparations. You can do all of the potato prep and breadcrumb prep, and store them separately until you are ready to bake the dish. When it’s go time, sprinkle the breadcrumb mixture over the top, pop into the oven and bake until warm and bubbling. Enjoy!

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