SWEET POTATO CASSEROLE WITH SORGHUM
"In a Southern family, there's always someone who makes one dish, one thing they're truly great at," says Tandy Wilson of City House, in Nashville, Tennessee. "These recipes tend to be 'talked,' passed down from cook to cook." That's the case with the chef's favorite sweet potato casserole, a dish inherited from his grandmother. Instead of the standard marshmallow topping, the recipe uses sorghum syrup for a rich, deep sweetness, and chopped roasted peanuts for a pleasing crunchy contrast. "Now every Thanksgiving," Wilson says, "it's my job to make Nana's sweet potato casserole."
Provided by Editors of Garden & Gun
Categories HarperCollins Sweet Potato/Yam Side Thanksgiving Kid-Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield 10-12 servings
Number Of Ingredients 12
Steps:
- 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.
- For the 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Arjun Gaire
[email protected]I've made this casserole for several holiday dinners now and it's always a favorite. It's a great way to showcase seasonal ingredients.
Steve Thedj
[email protected]This casserole is a must-try for anyone who loves sweet potatoes! It's easy to make and always a hit with my family.
Sojib Biswas
[email protected]I'm not a big fan of sweet potatoes, but I actually really enjoyed this casserole. The sorghum syrup added a nice sweetness and richness.
Thando Ta sende
[email protected]This casserole was a great way to use up leftover sweet potatoes. It was easy to make and turned out delicious.
Mahar Alam
[email protected]Overall, I thought this casserole was just okay. It wasn't bad, but it wasn't anything special either.
Lamber Katel
[email protected]I found that this casserole was a bit dry. I think I would add more butter or milk next time.
Brian Donlee
[email protected]This casserole was a bit too sweet for my taste, but I think that's because I used dark sorghum syrup. Next time I'll try using light sorghum syrup.
Nj Jakhro
[email protected]I love the combination of sweet potatoes and sorghum syrup in this casserole. It's a delicious and unique dish.
Anthony Wilson
[email protected]This casserole was easy to make and turned out perfect. The sorghum syrup added a nice touch of sweetness.
Tayaba Asif
[email protected]I was pleasantly surprised by how well the sorghum syrup worked in this recipe. It gave the casserole a lovely golden color and a slightly sweet flavor.
Fatima Success
[email protected]This is the best sweet potato casserole recipe I've ever tried! The sorghum syrup adds a wonderful depth of flavor.
Onyebuchi Eze
[email protected]I've made this casserole several times now and it's always a crowd-pleaser. The sorghum syrup gives it a lovely caramel flavor.
Joy daniel
[email protected]This sweet potato casserole with sorghum was a hit at our Thanksgiving dinner! The sorghum added a unique and delicious flavor that everyone loved.