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Sorghum Sweet Potatoes

https://www.sorghumcheckoff.com/recipes/sorghum-sweet-potatoes/

Ingredients

  • 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 1 teaspoon kosher salt
  • 3 tablespoons unsalted butter
  • 1 red jalapeno chile, minced
  • ¼ teaspoon grated orange zest
  • ½ cup heavy cream
  • ¼ cup vegetable stock
  • 2 tablespoons sorghum
  • ¼ teaspoon freshly grated nutmeg

Instructions

  1. Place the sweet potatoes in a large pot and cover with water. Bring to a boil, season with 1/2 teaspoon salt, and cook until tender.
  2. While the sweet potatoes cook, melt the butter in a small saucepan. When it begins to bubble and foam, add the jalapeño and orange zest. Cook for 1 minute, remove from heat, and stir in the cream. Set aside.
  3. Drain the sweet potatoes in a colander and allow them to drain completely. Pass through a ricer or mash until smooth.
  4. Add the cream mixture, stock, sorghum, nutmeg, and remaining 1/2 teaspoon salt. Mix until fully combined.
  5. Transfer to a serving bowl.

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