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Sorghum Glazed Sweet Potatoes

Sorghum glazed sweet potatoes are one of those desserts, or side dishes, that are deeply rich, full of fall flavors, sweetly caramelized, and perfect for the holidays.

The Best Sweet Potato Recipe

Sweet potatoes with pecans on a white plate.

Sweet potatoes belong on the table often, but especially around the holidays. And, there are so many ways to cook them, whether it’s savory or sweet.

This recipe for sorghum glazed sweet potatoes is not one you will soon forget. It’s easy to to make and turns out like a delicacy.

The combination of soft sweet potatoes, crunchy pecans, sorghum syrup, cinnamon, nutmeg, and brown sugar makes one amazingly delicious dish.

Sweet potatoes sliced on a cookie sheet with sorghum and pecans on top.

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
  • Salt
  • Pepper
  • Sorghum
  • Cinnamon
  • Nutmeg
  • Brown sugar
  • Pecans

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?

  1. Peel and slice the potatoes about 1/2″ thick.
  2. In a medium-sized bowl, combine the butter, salt, and pepper, and toss the sweet potatoes in the bowl until they are covered.
  3. Cover a cookie sheet with tin foil and spray with non-stick spray. Lay the sweet potatoes out on the sheet.
  4. Bake about 25 to 30 minutes or until the sweet potatoes are brown around the edges.
  5. Take them out of the oven and flip each one over.
  6. In a bowl, combine the sorghum syrup, brown sugar, cinnamon, nutmeg, and pecans.
  7. 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

Five sweet potatoes lined up on the counter.

Peel and slice your potatoes into 1/2″ thick slices.

I used five medium-sized sweet potatoes, which is about two pounds.

Sliced sweet potatoes in a glass bowl with butter, salt, and pepper.

Add the melted butter, salt, and pepper to the bowl and toss the sweet potatoes until they are covered.

Sweet potatoes on a cookie sheet covered with tin foil.

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.

Cooked slices of sweet potato on a cookie sheet covered in tin foil.

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.

Cinnamon, nutmeg, pecans, and brown sugar in a glass bowl.

In a small bowl, combine the brown sugar, ground cinnamon, ground nutmeg, and chopped pecans.

Pouring sorghum syrup over brown sugar, cinnamon, nutmeg, and pecans in a small bowl.

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.

Pouring the sorghum mixture over the sweet potatoes.

Spoon a little bit of the mixture over each of the potatoes. I tried to make sure each piece had some pecans.

Candied sweet potatoes with pecans on a cookie sheet.

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.

Candied sweet potatoes with sorghum and pecans on a white plate.
Sweet potatoes with sorghum glaze on a white plate.

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.

Sweet potatoes with sorghum syrup on top.

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!

Yield: 7 servings

Sorghum Glazed Sweet Potatoes

Glazed sweet potatoes with pecans on a white plate.

Sorghum glazed sweet potatoes are one of those desserts, or side dishes, that are deeply rich, full of fall flavors, sweetly caramelized, and perfect for the holidays.

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 15 minutes
Total Time 1 hour

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees and line a cookie sheet with tin foil. Spray with non-stick spray,
  2. Peel and slice the sweet potatoes about 1/2" thick.
  3. In a medium-sized bowl, combine the melted butter, salt, and pepper. Add the sweet potatoes and toss until they are covered.
  4. 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.
  5. Remove the potatoes from the oven, flip each sweet potato, and set them aside.
  6. In a small bowl, combine the brown sugar, cinnamon, nutmeg, chopped pecans, and sorghum syrup.
  7. Spoon the mixture over each sweet potato.
  8. Turn the heat up to 500-degrees on the oven and bake for five to ten minutes or until the sorghum mixture is candied.

Notes

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Find more delicious recipes at Julia’s Simply Southern, and South Your Mouth.

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