Best Nanas Sweet Potato Casserole With Sorghum Recipes

Sweet Potato Casserole with Sorghum image

Provided by Editors of Garden & Gun

Yield 10-12 servings

Number Of Ingredients 12

For the sweet potatoes:
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
For the topping:
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

Steps:

For 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.
For the topping:
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.
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.

Nana's

Provided by Alan in SW Florida

Time 2h20m

Yield 16 serving(s)

Number Of Ingredients 8

6 lbs red-skinned sweet potatoes, peeled and cut into 1/3-inch-thick rounds (also known as yams)
1 cup chopped pecans
1 cup raisins
1 packed cup golden brown sugar
1 1/4 teaspoons ground cinnamon
8 medium granny smith apples, peeled and cut into1/3-inch-thick slices
10 tablespoons butter, melted (1 1/4 sticks)
1 1/2 cups miniature marshmallows

Steps:

Preheat oven to 400 degrees Fahrenheit.
Butter a 15x10x2-inch glass baking dish.
In a large bowl, toss the first 5 ingredients together.
Place half of the apples in the prepared dish. Arrange half of the sweet potato mixture over. Drizzle with half the melted butter. Repeat layering with remaining apples, then with remaining sweet potato mixture, allowing some apple slices to show in top sweet potato layer. Drizzle with remaining melted butter.
Cover, tightly, with aluminum foil.
Bake casserole, covered with foil, until potatoes are tender when pierce with a fork, about 1 hour 45 minutes.
(TIP: The casserole can be made to this point 1 day ahead. Cool slightly. Refrigerate, uncovered, until cold; then cover and refrigerate. Rewarm, covered, in a 350 degree F oven until heated through, about 45 minutes.)
Preheat broiler. Sprinkle marshmallows over casserole; broil until marshmallows are lightly browned, watching very closely to avoid burning, about 1 minute.

Nutrition Facts : Calories 346.9, Fat 12.4, SaturatedFat 5, Cholesterol 19.1, Sodium 162.7, Carbohydrate 58.9, Fiber 8.4, Sugar 24.9, Protein 4