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2 lbs sweet potatoes, peeled and cut into 1-inch pieces
1 lb yukon gold potatoes, peeled and cut into 1-inch pieces
1 stick (4 oz) non-diary butter (Earth Balance), plus 2 TBL (1 oz) melted
2 1/2 TBL fresh sage, chopped
1 1/2 cups Silk Original Creamer
coarse salt and freshly ground pepper
1 cup breadcrumbs (about 3 slices of white bread, crusts removed)

Place sweet potatoes and potatoes in a large pan, cover with water, and season with salt. Bring to a boil, then reduce heat and simmer until tender, about 10 minutes. Drain and place in a bowl. Use a ricer to mash or a hand mixer works well, too!

Preheat oven to 375 degrees F. Melt 1 stick of butter replacement (Earth Balance) in a small saucepan over medium heat, swirling, until slightly golden, about 5 minutes. Remove from heat and add 2 TBL of sage. Stir butter mixture and silk soy into potatoes. Season with salt and pepper. Transfer to a medium casserole dish. (this portion can be made 2 days ahead of time and refrigerated).

Combine breadcrumbs with 2 TBL of melted butter replacement (Earth Balance), and remaining 1/2 TBL sage. Season with salt and pepper and toss to combine.

Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around the edges and the breadcrumbs are golden brown, 35-40 minutes.

Serves 8

Tip: if browning too quickly, tent with foil.

Tip: this dish can be made up to 2 days ahead of time. Save the breadcrumb mixture and put on just before baking. If making ahead and keeping refrigerated, you will need to bake an additional 10-15 minutes longer.