Sweet Potato Casserole With Sorghum Recipe

Name: Sweet Potato Casserole With Sorghum
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 pounds sweet potatoes (about 12 potatoes); 1/4 cup sorghum syrup; 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; 1 1/2 tablespoons kosher salt; 1/2 cup sugar; 3/4 cup all-purpose flour; 1/2 cup (1 stick) cold unsalted butter, diced; 2 cups peanuts, coarsely chopped; 1 tablespoon kosher salt; 2/3 cup sorghum syrup

Servings: persons

1
Preheat the oven to 350u00b0F. 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.
2
Preheat the oven to 350u00b0F. 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.
3
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.

1883

kcal

Calories

105

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 pounds sweet potatoes (about 12 potatoes), 1/4 cup sorghum syrup, 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, 1 1/2 tablespoons kosher salt, and more.

Yes, Sweet Potato Casserole With Sorghum falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato Casserole With Sorghum

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions