Best 3 Sweet Potato Casserole With Sorghum Recipes
**Sweet Potato Casserole with Sorghum: A Southern Delight for Any Occasion**
This delectable sweet potato casserole with sorghum is a delightful dish that combines the natural sweetness of roasted sweet potatoes with the rich, molasses-like flavor of sorghum syrup. A Southern classic, this casserole is perfect for any occasion, from holiday gatherings to family dinners. Our collection of recipes offers a variety of takes on this classic dish, ensuring that you'll find the perfect one to suit your taste. From traditional recipes passed down through generations to modern twists with unique ingredients, our recipes will guide you in creating a sweet potato casserole that will be the star of your meal.
YUMMY SWEET POTATO CASSEROLE
My family begs me to make this creamy baked dish every Thanksgiving and Christmas. What makes it so good is the pecan topping! Try it and I'm sure it will become your new tradition!
Provided by TINA B
Categories Side Dish Vegetables Sweet Potatoes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
- In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 30.1 g, Cholesterol 49.6 mg, Fat 11.1 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 4.9 g, Sodium 187.5 mg, Sugar 19.8 g
SORGHUM SWEET POTATOES
The chile in this dish balances the sweetness of the potatoes, and the butter makes everything richer and more opulent. The chef Hugh Acheson said, "I left off the little marshmallows because I think we need to evolve...and my dentist friends would get mad at me." You can garnish sweet potatoes with a variety of things from cooked apples, to more cooked chiles, to hazelnuts or even a dollop of yogurt.
Provided by Tara Parker-Pope
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place the sweet potatoes in a large pot and cover with water. Bring to a boil, season with 1/2 teaspoon of the salt and cook until tender.
- While the sweet potatoes are cooking, melt the butter in a small saucepan, and when the butter bubbles and froths, add the jalapeno and the orange zest. Cook for 1 minute, turn off the heat and then add the cream. Set aside.
- When the sweet potatoes are fork tender, drain them in a colander set up in your sink. Let them drain completely, and then pass them through a ricer or mash them well with a potato masher.
- Add the flavored cream, stock, sorghum, nutmeg and the remaining 1/2 teaspoon of salt. Mix well and transfer to a serving bowl.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 337 milligrams, Sugar 11 grams, TransFat 0 grams
THE BEST SWEET POTATO CASSEROLE
We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness. This recipe is bound to become a holiday staple.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
- For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
- For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
Tips:
- For a creamier casserole, use full-fat coconut milk or dairy milk instead of almond milk.
- If you don't have sorghum syrup, you can substitute maple syrup or brown sugar.
- To make the casserole ahead of time, bake it according to the directions, then let it cool completely. Cover and refrigerate for up to 3 days. When ready to serve, reheat in a 350°F oven until warmed through.
- For a crispy topping, use a combination of pecans and walnuts.
- If you want a sweeter casserole, add an extra 1/4 cup of sorghum syrup or maple syrup to the filling.
- For a more savory casserole, add a pinch of salt and pepper to the filling.
- Serve the casserole with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion:
This sweet potato casserole with sorghum is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own tastes. Whether you like it sweet, savory, or somewhere in between, this casserole is sure to please everyone at your table.
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