NANA'S SWEET POTATO CASSEROLE WITH SORGHUM

NANA'S SWEET POTATO CASSEROLE WITH SORGHUM image

Number Of Ingredients 11

7 lbs. sweet potatoes (about 12 medium or 5 extra large), about 10 cups
¼ cup sorghum syrup
½ lb. unsalted butter (2 sticks), cut into small pieces while cold and slightly softened at room temperature
1½ tbsp. coarse salt
(topping)
½ cup sugar
¾ cup all-purpose flour
¼ lb. unsalted butter (1 stick), diced and used while still cold
2 cups pecans toasted & coarsely chopped
1 tbsp. coarse salt
²/³ cup sorghum syrup

Steps:

Roast potatoes until tender throughout, 1½ to 2 hours. (You can roast the potatoes on a bed of coarse salt to eliminate scorching, which can discolor the final product.) When they're cool enough to handle, peel away skin and place sweet potato pulp in large mixing bowl. Using a potato masher, smash remaining ingredients together with the sweet potato pulp until smooth. Transfer to lightly buttered shallow ovenproof casserole dish (such as a 9 x 12-inch with about 2½-inch depth). For topping: Preheat oven to 350˚F. Mix all ingredients except sorghum by hand until butter chunks are pea size. (You are looking for streusel-like topping here.) Evenly distribute over top of sweet potato mixture and bake in 350˚F oven until crisp and golden brown, about 30 minutes. Transfer baking dish to cooling rack, and drizzle casserole with sorghum, using a crosshatch pattern. Let sorghum sink into topping for a few minutes before serving.