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Gwyn Artz’s Kentucky Sweet Potatoes

  • Serves 12.
    SERVES

Ingredients

  • 6 red or orange sweet potatoes
  • 2 Tbsps cream cheese
  • 1/4 C butter
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon Topping
  • 1/2 C Kentucky sorghum
  • 1/2 C sugar
  • 2 large egg whites
  • Pinch salt
  • Pinch cream of tartar or 1 tsp vinegar
  • 1 Tbsp vanilla extract

Directions

Prick potatoes. Microwave potatoes three at a time for 15 minutes, or until soft. When cool enough to handle, scoop out insides and mash. Stir in cream cheese, butter, and seasonings, stirring to blend. Spoon potatoes into greased 9×13-inch pan or casserole dish. Spread until even.

In a small, deep saucepan, combine sorghum and 1/2 C sugar with 3 Tbsps water. Stir over high heat to dissolve sugar. Boil until thermometer registers 246 degrees or mixture reaches hard-ball stage (when a drop in cold water can be formed into a firm ball). Lower heat if necessary to keep it at a boil but prevent it from boiling over.

In a medium bowl, beat egg whites with salt and cream of tartar to soft peaks, about 2-4 minutes. Sprinkle with remaining 1 Tbsp sugar as you beat to soft peaks, about 2 minutes. Turn mixer to low; drizzle hot sorghum syrup into egg whites. Beat on high until thick, fluffy, and barely warm, about 7 minutes. Stir in vanilla. Spread on top of potatoes, or use pastry bag to make decorative topping. Bake at 400 degrees until potatoes are warm and topping is brown. Serves 12.

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