Sorghum Sweet Potatoes

By cindyandmojo

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
• 1/4 teaspoon grated orange zest
• 1/2 cup heavy cream
• 1/4 cup vegetable stock
• 2 tablespoons sorghum or maple syrup
• 1/4 teaspoon freshly grated nutmeg

Details

Servings 8
Adapted from cooking.nytimes.com

Preparation

Step 1

Place the sweet potatoes in a large pot and cover with water. Bring to a boil, season with 1/2 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 1/2 teaspoon of salt. Mix well and transfer to a serving bowl.