Sorghum-Glazed Sweet Potatoes
Store-bought candied or spiced pecans add crunch to this comfort food dish.
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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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 10 mins
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
Directions
- 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.
- Step 2Stir together cider and next 6 ingredients; pour evenly over potatoes. Cover tightly with aluminum foil.
- Step 3Bake at 350°F for 45 minutes or until fork-tender. Uncover and bake 5 more minutes or until glaze becomes syrupy.
- Step 4Arrange potatoes in a shallow serving dish. Sprinkle with pecans and drizzle with sorghum glaze.
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