Pulse about 2 cups of Martin’s Potatobred Stuffing Cubes into breadcrumbs, using a food processor. Add more as needed, until you have about 1 cup of breadcrumbs.
*Note: any of Martin’s Bread and Rolls products can be substituted for Potatobred Stuffing; just toast lightly, then pulse into breadcrumbs as directed.
Peel and cut the sweet potatoes and Yukon gold potatoes into 1 inch pieces.
Place both types of 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; pulse potatoes in a mixer, food processor, or blender until smooth.
Preheat oven to 375 degrees. Melt 1 stick butter in a small saucepan over medium heat, stirring 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.
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.
Recipe adapted from: www.marthastewart.com