The Best Sweet Potato Recipe
The combination of soft sweet potatoes, crunchy pecans, sorghum syrup, cinnamon, nutmeg, and brown sugar makes one amazingly delicious dish.
Candied Sweet Potatoes
The recipe creates a candied sweet potato that is hard to put down. The sorghum is similar to molasses, but comes from the sorghum cane.
Sorghum is one of those southern delicacies that the world should know about.
I can remember my dad finishing his dinner, pouring some sorghum on his plate, mixing a little butter in it, and dipping his biscuit into it.
We always wanted to share in the dessert.
What Ingredients Do I Need To Make The Sweet Potato Recipe?
- Sweet potatoes
- Melted butter
- Brown sugar
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
How Do I Make Sorghum Glazed Sweet Potatoes?
- Peel and slice the potatoes about 1/2″ thick.
- In a medium-sized bowl, combine the butter, salt, and pepper, and toss the sweet potatoes in the bowl until they are covered.
- Cover a cookie sheet with tin foil and spray with non-stick spray. Lay the sweet potatoes out on the sheet.
- Bake about 25 to 30 minutes or until the sweet potatoes are brown around the edges.
- Take them out of the oven and flip each one over.
- In a bowl, combine the sorghum syrup, brown sugar, cinnamon, nutmeg, and pecans.
- Spoon the ingredients over each potato and bake for five to ten minutes or until the potatoes are mostly candied. Serve.
How To Make Sorghum Glazed Sweet Potatoes
Peel and slice your potatoes into 1/2″ thick slices.
I used five medium-sized sweet potatoes, which is about two pounds.
Add the melted butter, salt, and pepper to the bowl and toss the sweet potatoes until they are covered.
Lay the slices of sweet potatoes out on the cookie sheet. Bake the sweet potatoes at 400-degrees for about 25-30 minutes, or until the potatoes are golden brown.
Every oven is different, so your time might be a little more or less.
TIP: I covered the cookie sheet with tin foil and then sprayed it with non-stick spray so the potatoes don’t stick. Plus, clean up is a breeze when you’re all done.
TIP: Be sure to add plenty of non-stick spray to the pan.
Once the sweet potatoes finish cooking and are brown, flip each one over so they will cook on the other side, after you add the sorghum mixture.
In a small bowl, combine the brown sugar, ground cinnamon, ground nutmeg, and chopped pecans.
Pour the sorghum syrup into the bowl and mix everything well.
TIP: The mixture will thicken fairly fast, so have the potatoes ready to go so you can spoon it on.
Spoon a little bit of the mixture over each of the potatoes. I tried to make sure each piece had some pecans.
Turn up the oven to 500-degrees and bake the sweet potatoes for five to ten minutes, or until the mixture is candied.
The candied mixture can burn, so be sure to keep an eye on it.
The sweet potatoes will be nice and soft on the inside, and crunchy and sweet on the outside.
Main Dishes That Go Well With Sweet Potatoes
Candied sweet potatoes are going to go well with most holiday meals including turkey, roast chicken, and beef recipes.
- Panko chicken is a great main dish to serve with the sweet potatoes.
- Baked chicken and ranch dinner taste delicious with a ranch gravy sauce.
- Slow cooker beef BBQ is another great recipe that is perfect for serving with the sorghum glazed sweet potatoes.
- Candied yams are a super simple recipe for the holidays.
Sorghum glazed sweet potatoes
Check out the sweet potato recipe card below, grab those ingredients, and start cooking! This is a great addition to any meal.
Then, share your comments below and share a picture of your potatoes on the Pinterest Pin! If you made any changes or added something different, be sure to share it with us so we can try it, too!
- 2 lbs sweet potatoes (about five medium potatoes)
- 3 Tbsp. melted butter
- 1 tsp. salt
- 1 tsp. pepper
- 1/4 cup sorghum syrup
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 2 Tbsp. brown sugar
- 1 cup chopped pecans
- Preheat oven to 400 degrees and line a cookie sheet with tin foil. Spray with non-stick spray,
- Peel and slice the sweet potatoes about 1/2" thick.
- In a medium-sized bowl, combine the melted butter, salt, and pepper. Add the sweet potatoes and toss until they are covered.
- Line the sweet potatoes out on the cookie sheet and bake for about 25-30 minutes or until the sweet potatoes are brown and soft in the center.
- Remove the potatoes from the oven, flip each sweet potato, and set them aside.
- In a small bowl, combine the brown sugar, cinnamon, nutmeg, chopped pecans, and sorghum syrup.
- Spoon the mixture over each sweet potato.
- Turn the heat up to 500-degrees on the oven and bake for five to ten minutes or until the sorghum mixture is candied.
TIP: Make sure you spray the cookie sheet well because the candied sweet potatoes will stick.
Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 316Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 13mgSodium: 420mgCarbohydrates: 41gFiber: 6gSugar: 21gProtein: 4g
Nutrition is approximate.
Hi there! I’m Julie Pollitt from ‘Back To My Southern Roots.’ My love for cooking started way back on my grandparents’ farm in Tennessee. Those sunny days, the smell of biscuits in the oven, and all the family fun really sparked my passion for cooking. On my blog, I share more than just recipes – they’re like stories from my life, full of Southern warmth and homey goodness. The best part? Whether you’re just starting out or you’re a kitchen pro, you’ll find my recipes super easy to whip up. So, come on, pull up a chair, and let’s make some delicious memories!