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 pure 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.