Sorghum-Glazed Sweet Potatoes

Name: Sorghum-Glazed Sweet Potatoes
Prep time: 20 min
Total time: 1 h 10 min
Yield: 8 - 10 serving(s)
Ingredients: 6 medium sweet potatoes (about 4 pounds); 1 1/4 c. fresh apple cider; 1/2 c. sorghum molasses; 3 tbsp. butter; 2 tsp. whole-grain Dijon mustard; 2 tsp. apple cider vinegar; 1/2 tsp. Kosher salt; 1/2 tsp. ground cinnamon; 3/4 c. candied or spiced pecans, coarsely chopped

Store-bought candied or spiced pecans add crunch to this comfort food dish.

By Marian Cooper Cairns and Mary Allen PerryPublished: Oct 3, 2014

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Johnny Miller

Yields:

8 - 10 serving(s)

Prep Time:

20 mins

Total Time:

1 hr 10 mins

To make ahead, cover and chill cooked potatoes in glaze in baking dishes the day before. Let stand at room temperature, then reheat covered at 350°F for about 20 minutes or until thoroughly heated.

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Ingredients

6 medium sweet potatoes (about 4 pounds)
1 1/4 cups fresh apple cider
1/2 cup sorghum molasses
3 Tbsp. butter
2 tsp. whole-grain Dijon mustard
2 tsp. apple cider vinegar
1/2 tsp. Kosher salt
1/2 tsp. ground cinnamon
3/4 cup candied or spiced pecans, coarsely chopped

Directions

1. Step 1Heat oven to 350°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. Step 2Stir together cider and next 6 ingredients; pour evenly over potatoes. Cover tightly with aluminum foil.
3. Step 3Bake at 350°F for 45 minutes or until fork-tender. Uncover and bake 5 more minutes or until glaze becomes syrupy.
4. Step 4Arrange potatoes in a shallow serving dish. Sprinkle with pecans and drizzle with sorghum glaze.