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
DirectionsFor 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.
ToppingPreheat 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.
"The only time you should fear cast iron is if your wife is fixin' to hit you with it."-Kent Rollins
First law of science: don't spit into the wind.
Magnus
