Food Culture of the South
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.
From Eagle Street Soul
- Recipe by Ashleigh Shanti of Benne on Eagle, Asheville, North Carolina