Sorghum Sweet Potatoes

Recipe from Hugh Acheson

Adapted by Tara Parker-Pope

Sorghum Sweet Potatoes
Sarah Dorio
Total Time
About 20 minutes
Rating
4(25)
Notes
Read community notes

The chile in this dish balances the sweetness of the potatoes, and the butter makes everything richer and more opulent. The chef Hugh Acheson said, “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. —Tara Parker-Pope

Featured in: Southern Flavors for a Vegetarian Table

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Ingredients

Yield:8 servings
  • 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
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

249 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 3 grams protein; 335 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Add the flavored cream, stock, sorghum, nutmeg and the remaining ½ teaspoon of salt. Mix well and transfer to a serving bowl.

Ratings

4 out of 5
25 user ratings
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Cooking Notes

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Simone

Doesn’t look much like the photo but tasted great! Good spice level with 1 unseeded green jalapeño.

Ashleigh

I was thinking the same thing! I wonder what the little seared, chopped bits are in the photo...

Susan P.

Looks like bacon or pancetta to me, wonder why they don't mention.

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Credits

From “A New Turn in the South” by Hugh Acheson

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