White and Sweet Potato Casserole with Spice-Butter
This a perfect holiday side dish, and also just a nice nurturing warm dish when you’re craving cozy comfort food. Not only will it cheer your taste-buds, but it will fill your kitchen with the wonderful smells of fall.
- 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 cube unsalted butter plus 2 tablespoons, melted
- 1 teaspoon cinnamon (preferably Ceylon or canela)
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon freshly grated ginger
- 1 teaspoon Rain's Choice vanilla extract
- coarse salt and ground pepper]
- 1 cup fresh breadcrumbs, crusts removed (optional)
- Place sweet potatoes and potatoes in a large saucepan. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 9 minutes. Drain; then rice into a bowl.
- Preheat oven to 375 degrees. Melt cube of butter (4 ounces) in a small saucepan over medium heat, swirling occasionally until golden brown, 5 to 7 minutes.
- Remove from heat and add spices. Stir butter mixture and milk into potatoes.
- Season with salt and pepper.
- Transfer to a 2-quart casserole dish. (Mixture can be refrigerated up to 2 days at this point.)
- Combine breadcrumbs with 2 tablespoons melted butter. Season with salt and pepper and mix lightly with fork until blended.
- Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. Allow to stand for about 10 minutes before serving.
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