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 degrees F for about 20 minutes or until thoroughly heated.

Ingredients

6 medium sweet potatoes

[1/2 c. sorghum
1 1/4 c. fresh apple cider
3 tbsp. butter
2 tsp. whole-grain Dijon mustard
2 tsp. apple cider vinegar
1/2 tsp. Kosher salt
1/2 tsp. ground cinnamon] MAKES SORGHUM GLAZE

3/4 c. candied or spiced pecans

Directions

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

More Info

Servings / Yield: Unspecified
Prep Time: Unspecified   /   Total Time: Unspecified
Category: Side Dish
Keywords: pecan