NANAToday’s recipe may seem like something you would expect in autumn, but it is great any time of year: the recipe for Nana’s Sweet Potato Casserole with Sorghum I found in in Garden & Gun magazine.

The recipe, from chef Tandy Wilson of City House; in Nashville, makes for a fine meal on its own, or a perfect side dish.

About the recipe for Nana’s Sweet Potato Casserole with Sorghum from Garden & Gun: “’In a Southern family, there’s always someone who makes one dish, one thing they’re truly great at,’ Wilson says. ‘These recipes tend to be ‘talked,’ passed down from cook to cook.’ That’s the case with the chef’s favorite sweet potato casserole, a dish inherited from his grandmother. Instead of the standard marshmallow topping, the recipe uses quintessentially Southern ingredients—peanuts and sorghum syrup, which is considered the maple syrup of the South. ‘I spent many days and nights at the countertop in my grandmother’s home, watching her cook, and over time, I developed a relationship with her dishes,’ Wilson says. ‘Now every year it’s my job to make Nana’s sweet potato casserole. Someday I will be making it for my own children.’”

Find the recipe Nana’s Sweet Potato Casserole with Sorghum from Garden & Gun here.

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