Sweet Potato Casserole with Sorghum
['7 pounds sweet potatoes (about 12 potatoes)', '1/4 cup sorghum syrup', '1 cup (2 sticks) unsalted butter, cut into small pieces while cold, then slightly softened at room temperature, plus 1 tablespoon for buttering the baking dish', '1 1/2 tablespoons kosher salt', '1/2 cup sugar', '3/4 cup all-purpose flour', '1/2 cup (1 stick) cold unsalted butter, diced', '2 cups peanuts, coarsely chopped', '1 tablespoon kosher salt', '2/3 cup sorghum syrup']
Preheat the oven to 350°F. Put the potatoes on a foil-lined baking sheet and roast until tender throughout, 1 1/2 to 2 hours. When cool enough to handle, peel away the skin and put the pulp in a large mixing bowl. Using a potato masher, blend the sweet potato pulp together with the syrup, butter, and salt until smooth. Lightly butter a large (9-by-12-by-2 1/2 inch) 3-quart baking dish and transfer the sweet potato mixture to a dish.
Preheat the oven to 350°F. In a medium mixing bowl, using your hands, mix together the sugar, flour, butter, peanuts, and salt until the butter chunks are pea size. (You are looking for a streusel-like topping here.) Evenly distribute over the top of the sweet potato mixture. Bake until the topping is crisp and golden brown, about 30 minutes.
Transfer the baking dish to a cooling rack, and drizzle the casserole with the syrup, using a crosshatch pattern. Let the syrup sink into the topping for a few minutes before serving.
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