Classic sweet potatoes, finished with a touch of Southern tradition: rich, golden sorghum syrup. With deep roots in African cuisine, sorghum has long been a staple of the American South. Somewhere between maple syrup and molasses, it makes the perfect sweet complement to the natural earthiness of sweet potatoes.
recipe 
yields
Serves 4
5-6 medium sweet potatoes
Olive oil for drizzling
Salt and pepper
1⁄4 pound high-quality butter, cut
into chunks
1⁄2 cup sorghum
2 tablespoons dark brown sugar
ingredients
steps
- Preheat oven to 450 degrees. Wash sweet potatoes under hot water and allow to drip dry for 10 minutes. Place on a baking sheet and drizzle with oil. Season with salt and pepper and bake for about 1 hour or until super soft.
- Remove potatoes from oven and allow to cool slightly. Peel, then place potatoes in bowl of a food processor. (This may have to be done in two batches.) Add butter, sorghum, and sugar, and season with salt and pepper. Blend until smooth. Serve immediately or reheat slowly on a stovetop in a heavy saucepot for serving later.
Date Published: 07.02.25
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Recipe by Dallas McGarity
Dallas McGarity of The Fat Lamb in Louisville, Kentucky
