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.
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Sandreika Willams
[email protected]I made this casserole for a potluck, and it was a huge success! Everyone loved the unique flavor of the sorghum syrup. I will definitely be making this again.
John Benavidez
[email protected]This casserole was a bit too sweet for my taste, but my family loved it. I would recommend using less sorghum syrup next time.
Mateusz Majewski
[email protected]I've made this casserole several times now, and it's always a hit. The sorghum syrup adds a wonderful flavor, and the casserole is always moist and delicious.
Lillie Natasha Chalwe
[email protected]This casserole was easy to make and turned out great! The sorghum syrup gave it a delicious flavor, and the casserole was the perfect consistency. I will definitely be making this again.
Harish Photo Studio
[email protected]I made this casserole for a potluck, and it was a huge success! Everyone loved the unique flavor of the sorghum syrup. I will definitely be making this again.
Dh Khadimul.
[email protected]This casserole was a bit too sweet for my taste, but my family loved it. I would recommend using less sorghum syrup next time.
SA Electrician
[email protected]I've made this casserole several times now, and it's always a winner. The sorghum syrup adds a wonderful depth of flavor, and the casserole is always moist and delicious.
Aira
[email protected]This casserole was easy to make and turned out great! I used a combination of sorghum syrup and maple syrup, and it was the perfect balance of sweet and savory. The casserole was a hit with my guests.
Fazal Hussain
[email protected]I made this casserole for my family last week, and they loved it! The sorghum syrup gave it a unique and delicious flavor. I will definitely be making this again.
Kaka Lala
[email protected]This casserole was a hit at our Thanksgiving dinner! I used sorghum syrup instead of maple syrup, and it was delicious. The casserole was moist and flavorful, and the topping was perfectly crispy.