Nanas Sweet Potato Casserole With Sorghum Recipes

SWEET POTATO CASSEROLE WITH SORGHUM

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.

SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Put the sweet potatoes on a sheet tray and roast for 35 to 40 minutes. The sweet potatoes might still be a little hard in the center- no problem!
• While the sweet potatoes are baking make the topping. In a food processor, combine the oatmeal, brown sugar, olive oil, butter, and walnuts and pulse until mixture comes together.
• When the potatoes are cool enough to handle, peel them and cut them into 1-inch chunks. Discard the skins. Put the potatoes into a large dish and add the remaining ingredients. Mash together with a potato masher until well combined.
• Transfer the mixture to a 2-quart casserole dish. Crumble the topping mixture over the potatoes. Bake until the mixture hot all the way through and the topping is brown and crispy, about 30 minutes.
• That's a hot sweet potato!

SWEET SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Boil the sweet potatoes in a large saucepan approximately 10 minutes, or until tender.
• In a large bowl, mix together the sweet potatoes, brown sugar, milk, butter and flour. Transfer the mixture to the baking dish. Sprinkle with pecans and coconut.
• Bake 30 minutes in the preheated oven.

GRANDMA CAROL'S SOUTHERN SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir mashed sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, cinnamon, and vanilla together in a large bowl until smooth; transfer to a casserole dish.
• Mix brown sugar, pecans, coconut, and 1/2 cup butter in a bowl; spread atop the filling.
• Bake casserole in preheated oven until topping is golden brown, about 30 minutes.

NANA'S SWEET POTATO CASSEROLE WITH SORGHUM

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.