2 lbs sweet potatoes, peeled and cut into 1-inch pieces
1 lb yukon gold potato, peeled and cut into 1-inch pieces
4 ounces unsalted butter, plus 1 ounce (2 tablespoons)
2 1/2 tablespoons chopped fresh sage
1 1/2 cups whole milk, warmed
coarse salt and freshly ground pepper
1 cup fresh breadcrumb (from 3 slices white bread, crusts removed)
Place sweet potatoes and potatoes 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 a ricer into a bowl.
Preheat oven to 375°.
Melt 1 stick butter in a small saucepan over medium heat, swirling occasionally, until golden brown, 5 to 7 minutes. Remove from heat; add 2 tablespoons sage. Stir butter mixture and milk into potatoes. Season with salt and pepper.
Transfer to a 2-quart casserole dish. (Mixture can be refrigerated for up to 2 days.)
Combine 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. Bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. (If browning too quickly, tent with foil.) Let stand, uncovered, for 10 minutes.