Sorghum Sweet Potatoes
- Total Time
- About 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 3pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1teaspoon kosher salt
- 3tablespoons unsalted butter
- 1red jalapeño, minced
- ¼teaspoon grated orange zest
- ½cup heavy cream
- ¼cup vegetable stock
- 2tablespoons sorghum or maple syrup
- ¼teaspoon freshly grated nutmeg
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Add the flavored cream, stock, sorghum, nutmeg and the remaining ½ teaspoon of salt. Mix well and transfer to a serving bowl.
Private Notes
Cooking Notes
Doesn’t look much like the photo but tasted great! Good spice level with 1 unseeded green jalapeño.
I was thinking the same thing! I wonder what the little seared, chopped bits are in the photo...
Looks like bacon or pancetta to me, wonder why they don't mention.
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