Kentucky Sorghum Candied Sweet Potatoes
Candied Sweet Potatoes
Kentucky sorghum gives these candied sweet potatoes a deep, earthy sweetness that sets them apart from the usual holiday version.
The thick slices become tender as they bake in a glossy butter and brown sugar glaze, with fresh ginger, cinnamon and nutmeg adding gentle warmth.
Optional chilli flakes bring a subtle heat that lingers behind the sweetness.
Watch my video to follow along step-by-step.
Kentucky Sorghum Sweet Potatoes
Serves: 6–8
Prep time: 15 minutes
Cook time: 60–65 minutes
Oven: 375°F (190°C)
Ingredients
3 lb (1.4 kg) sweet potatoes
8 tbsp (120 g) unsalted butter, plus a little for the dish
¾ cup (150 g) packed light brown sugar
¼ cup (80 g) Oberholtzer’s Pure Kentucky Sorghum
1 tbsp (15 ml) water
1½ tsp finely grated fresh ginger
¾ tsp fine sea salt
½ tsp ground cinnamon
⅛ tsp freshly grated nutmeg
¼ tsp chilli flakes, optional
Method
Heat the oven to 375°F (190°C). Peel the sweet potatoes and cut them into 1-inch (2.5 cm) rounds. Arrange the slices in a buttered casserole dish.
Place the butter, brown sugar and water together in a small saucepan. Heat gently, stirring, until the butter has melted and the sugar has dissolved. Stir in the ginger, salt, cinnamon, nutmeg and chilli flakes, if using.
Remove the saucepan from the heat and stir in the sorghum. Pour the glaze evenly over the sweet potatoes.
Cover the casserole dish tightly with foil and bake for 45 minutes. Remove the foil and bake for another 15–20 minutes, until the potatoes are tender and the glaze has reduced to a glossy syrup.
Let stand for 10 minutes before serving.
Larder Notes
Use pure sorghum syrup rather than a blended syrup; the sorghum’s distinctive flavour is the point of this glaze.
The glaze will thicken as the potatoes stand.
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