Sorghum and Pecan Sweet Potatoes

Name: Sorghum and Pecan Sweet Potatoes
Cuisine: American
Ingredients: 4 medium sweet potatoes (about 2 lb [900 g]), peeled, cubed large; ½ cup [115 g] unsalted butter, melted; ½ cup [120 ml] sorghum syrup; 2 tsp salt, plus more to taste; ½ tsp nutmeg; ½ tsp cinnamon; Zest and juice of 1 lemon; 1 cup [100 g] coarsely chopped pecans, toasted

Preparation info

3 to 4
servings

Difficulty
Easy

Appears in

Southern Grit

By Kelsey Barnard Clark

Published 2021

About

This trio of quintessentially Southern ingredients makes my heart flutter. Sweet potatoes are such a perfect food on their own, and the simple garnishes added here enhance their flavor without smothering them. This simple, wholesome side is a favorite at our house.

Ingredients

4 medium sweet potatoes (about 2 lb [900 g]), peeled, cubed large
½ <

Americas
United States
Side dish
Vegetarian
Gluten-free
South America

Method

Preheat the oven to 400°F [205°C]. Line a half sheet pan with parchment paper.

In a large mixing bowl, toss together the sweet potatoes, melted butter, sorghum syrup, salt, cinnamon, and nutmeg until the potatoes are coated.