Roasted Sweet Potatoes with Sorghum Fish Sauce and Toasted Benne Seeds
Yields Serves 4
Recipe by Ashleigh Shanti of Benne on Eagle, Asheville, North Carolina
½ cup unsalted butter
¼ cup sorghum
Zest and juice of 1 orange
1½ tablespoons fish sauce
2 pounds sweet potatoes, scrubbed
Benne seeds, toasted
Preheat oven to 450 degrees. In a saucepan over medium heat, melt butter and heat until browned, swirling pan occasionally for even cooking. Remove from heat and whisk in sorghum, orange zest and juice, and fish sauce.
Quarter sweet potatoes lengthwise and coat with brown butter mixture. Spread sweet potatoes on a baking sheet and bake for 35 to 40 minutes, until fork tender. Sprinkle with benne seeds before serving.