Sorghum Sweet Potatoes

1. 1

   Place the sweet potatoes in a large pot and cover with water.

2. 2

   Bring to a boil, season with 1/2 teaspoon of the salt and cook until tender.

3. 3

   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.

4. 4

   Cook for 1 minute, turn off the heat and then add the cream.

5. 5

   Set aside.

6. 6

   When the sweet potatoes are fork tender, drain them in a colander set up in your sink.

7. 7

   Let them drain completely, and then pass them through a ricer or mash them well with a potato masher.

8. 8

   Add the flavored cream, stock, sorghum, nutmeg and the remaining 1/2 teaspoon of salt.

9. 9

   Mix well and transfer to a serving bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.