-
Preheat oven to 350 degrees.
-
Chop peeled potatoes into 1 inch cubes. Add to a large pot and cover with water. Add 1 tsp. salt to the water. Put pot on high and bring to a boil. Once boiling, reduce to medium and let cook until fork tender. When finished, drain and return to the pot.
-
While potatoes cook, remove crust from bread and chop into small cubes. Melt 4 tbsp. of the butter, and add the bread cubes to the melted butter. Add half the sage leaves and stir well to mix.
-
Add the milk and remaining butter to the pot. Using a hand held mixer, blend the mixture well until light and whipped. Taste for seasoning and add salt and pepper as desired.
-
Transfer sweet potato mixture to a casserole dish and top with breadcubes. Put in the preheated oven and bake 20-25 minutes, or until bread cubes are golden brown. If cubes get too brown, tent with foil.
-
Remove from oven and garnish with remaining sage. Serve immediately.