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 > Sweet Potato Casserole with Sorghum

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magnusfide

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Posted: 12/12/20 08:38am Link  |  Quote  |  Print  |  Notify Moderator

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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Old-Biscuit

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Posted: 12/12/20 08:05pm Link  |  Quote  |  Print  |  Notify Moderator

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

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Posted: 12/13/20 04:53am Link  |  Quote  |  Print  |  Notify Moderator

Mmm I like sweet taters anyway you can fix ‘em. Any time of year, any time of day.

magnusfide

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Posted: 12/13/20 07:56am Link  |  Quote  |  Print  |  Notify Moderator

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.

Wanderlost

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Posted: 12/14/20 02:41pm Link  |  Quote  |  Print  |  Notify Moderator

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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Posted: 12/14/20 03:06pm Link  |  Quote  |  Print  |  Notify Moderator

I agree. I just butter and pepper it just like a regular potato.

magnusfide

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Posted: 12/15/20 11:22pm Link  |  Quote  |  Print  |  Notify Moderator

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.

Scottiemom

Florida

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Posted: 12/16/20 04:13am Link  |  Quote  |  Print  |  Notify Moderator

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.

Dale


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