Sweet Potato Casserole with Sorghum
A decadent sweet potato casserole featuring tender roasted sweet potatoes mashed with sorghum syrup and butter, topped with a crunchy peanut streusel and finished with a drizzle of sorghum syrup.
Ingredients
- •7 pounds sweet potatoes
- •¼ cup sorghum syrup
- •1 cup unsalted butter
- •1½ tablespoons kosher salt
- •½ cup sugar
- •¾ cup all-purpose flour
- •½ cup cold unsalted butter
- •2 cups peanuts
- •1 tablespoon kosher salt
- •⅔ cup sorghum syrup
Cooking Instructions
- 1.
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.
120 min
- 2.
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.
30 min
- 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.
5 min
