magnusfide
On the Road Again and Again and Again...
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We're adding this to all of our holiday menus. The sorghum adds that special touch.
Sweet Potato Casserole with Sorghum
Yield 10–12 servings
Ingredients
For the sweet potatoes:
o 7 pounds sweet potatoes (about 12 potatoes)
o 1/4 cup sorghum syrup
o 1 cup (2 sticks) unsalted butter, cut into small pieces while cold, then slightly softened at room temperature, plus 1 tablespoon for buttering the baking dish
o 1 1/2 tablespoons kosher salt
For the topping:
o 1/2 cup sugar
o 3/4 cup all-purpose flour
o 1/2 cup (1 stick) cold unsalted butter, diced
o 2 cups walnuts, coarsely chopped
o 1 tablespoon kosher salt
o 2/3 cup sorghum syrup
Directions
For the sweet potatoes:
Preheat the oven to 350°F. Put the potatoes on a foil-lined baking sheet and roast until tender throughout, 1 1/2 to 2 hours. When cool enough to handle, peel away the skin and put the pulp in a large mixing bowl.
Using a potato masher, blend the sweet potato pulp together with the syrup, butter, and salt until smooth. Lightly butter a large (9-by-12-by-2 1/2 inch) 3-quart baking dish and transfer the sweet potato mixture to a dish.
Topping
Preheat the oven to 350°F. In a medium mixing bowl, using your hands, mix together the sugar, flour, butter, peanuts, and salt until the butter chunks are pea size. (You are looking for a streusel-like topping here.)
Evenly distribute over the top of the sweet potato mixture. Bake until the topping is crisp and golden brown, about 30 minutes.
Transfer the baking dish to a cooling rack, and drizzle the casserole with the syrup, using a crosshatch pattern. Let the syrup sink into the topping for a few minutes before serving.
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Magnus
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Old-Biscuit
Verde Valley
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Joined: 06/20/2009
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Even as a kid I never liked the 'sweet potato' casserole
WAY Too Sweet --- at least your recipe does have Marshmallows
1/2 Cup Sugar & 2/3 Cup Sorghum. Sugar overload
Love sweet taters...oven baked or chunked & roasted
Some butter, salt/pepper----done
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Diamond c
West ky
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Mmm I like sweet taters anyway you can fix ‘em. Any time of year, any time of day.
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magnusfide
On the Road Again and Again and Again...
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Diamond c wrote:Mmm I like sweet taters anyway you can fix ‘em. Any time of year, any time of day.
We do too. The sorghum is less sweet than maple syrup, brown sugar, corn syrup or honey. It’s has a slight herbal flavor to it. It’s my personal favorite of all the syrups.
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Wanderlost
Texas Hill Country
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Much as I love sorghum syrup, I can't stand sweet potatoes all sweetened up with anything. Roasted with lots of butter is just fine.
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Diamond c
West ky
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I agree. I just butter and pepper it just like a regular potato.
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magnusfide
On the Road Again and Again and Again...
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Joined: 10/30/2009
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It's a world of many palates. Some would not dream of having a holiday without a candied yam or sweet potato casserole. To each their own. If we have an especially rich main course, our desserts tend to be lighter: lemon pies, Jello molds, or a light fruit pie.
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Scottiemom
Florida
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Joined: 09/09/2003
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My late husband was from the south and he loved sorghum. Me not so much, but he wouldn't buy any except when we visited relatives down south. I believe he would have loved this recipe.
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