Sorghum Sweet Potatoes - Featured Recipe -
Featured Recipes

Sorghum Sweet Potatoes

Photo by Dave Lifson
This simple whipped potato is a great side in the fall and belongs on your Thanksgiving table. The chile in this balances the sweetness of the potatoes and the butter makes everything richer and more opulent. I left off the little marshmallows because I think we need to evolve… and my dentist friends would get mad at me. You can garnish sweet potatoes with a variety of things from cooked apples, to more cooked chiles, to hazelnuts or even a dollop of yogurt.
Categories: Side Plates, Southern, Vegetables, Vegetarian
Photo by Dave Lifson
Step 1
3 lb • Sweet potatoes • peeled and cubed
1 tsp • Kosher salt
3 tbsp • Unsalted butter
1 • Red jalapeño chile • minced
1/4 tsp • Grated orange zest
1/2 cup • Heavy cream
1/4 cup • Chicken or vegetable stock
2 tbsp • Sorghum or maple syrup
1/4 tsp • Nutmeg • freshly grated
Place the sweet potatoes in a large pot and cover with water. Bring to a boil, season with ½ teaspoon of the salt and cook until tender. While the sweet potatoes are cooking, melt the butter in a small saucepan and when the butter bubbles and froths add the jalapeno and the orange zest. Cook for 1 minute, turn off the heat and then add the cream. Set aside.

When the sweet potatoes are fork tender, drain them in a colander set up in your sink. Let them drain completely and then pass them through a ricer or mash them well with a potato masher. Add the flavored cream, stock, sorghum, nutmeg, and the remaining ½ teaspoon of salt. Mix well and transfer to a nice serving bowl.


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