Hand-Selected Recipes and Stories Straight to Your Inbox


Sweet Potatoes with Sorghum and Benne Seeds

Serves: 8
Hands On Time: 
Total Time: 


4 large sweet potatoes, peeled and cut into 1-inch pieces
1 1/2 cups sorghum (see note)
Kosher salt and freshly ground black pepper
1/2 cup benne seeds (see note)


Heat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

In a large bowl, toss the sweet potatoes with 1 cup of the sorghum and season with salt and pepper. Arrange the potatoes in a single layer on the prepared baking sheet, making sure to drizzle over any sorghum that remains in the bowl. Roast, stirring every 15 minutes, until the potatoes are soft and deeply caramelized, 40 to 50 minutes.

During the last 10 minutes of cooking, spread benne seeds in a single layer in a small skillet or baking dish and roast alongside the sweet potatoes until lightly browned, 6 to 8 minutes.

Transfer the roasted potatoes and benne seeds to a large bowl. Add the remaining 1/2 cup sorghum and stir gently to combine. Transfer to a platter and serve.

Photo: Ramona King

the southern
kitchen difference