Sorghum Roasted Sweet Potatoes

December 17, 2017

Sorghum Roasted Sweet Potatoes

  • 6 medium sweet potatoes
  • 1¼ c. fresh apple cider
  • ½ c. sorghum syrup
  • 3 tbsp. butter
  • 2 tsp. whole-grain Dijon mustard
  • 2 tsp. apple cider vinegar
  • ½ tsp. Kosher salt
  • ½ tsp. ground cinnamon
  • ¾ c. candied or spiced pecans
  1. Heat oven to 350 degrees F. Peel potatoes, and cut into 1-inch-thick slices; arrange in a single layer in 2 lightly greased 13- x 9-inch baking dishes.
  2. Stir together cider and next 6 ingredients; pour evenly over potatoes. Cover tightly with aluminum foil.
  3. Bake at 350 degrees F for 45 minutes or until fork-tender. Uncover and bake 5 more minutes or until glaze becomes syrupy.
  4. Arrange potatoes in a shallow serving dish. Sprinkle with pecans and drizzle with sorghum glaze.

Courtesy of:

Leave a comment

Comments will be approved before showing up.