Lunch: Sorghum-Glazed Sweet Potatoes

Recipe by Marian Cooper Cairns and Mary Allen Perry Store-bought candied or spiced pecans add crunch to this comfort food dish. To make ahead, cover and chill cooked potatoes in glaze in baking dishes the day before. Let stand at room temperature, then r

This recipe includes superfoods such as:

Cinnamon, Apple Cider Vinegar

Health benefits of Sorghum-Glazed Sweet Potatoes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

6 medium sweet potatoes
1 1/4 c. fresh apple cider
1/2 c. sorghum
3 tbsp. butter
2 tsp. whole-grain Dijon mustard
2 tsp. apple cider vinegar
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
3/4 c. candied or spiced pecans

Instructions

Heat oven to 350 degrees F. Peel potatoes, and cut into 1-inch-thick slices; arrange in a single layer in 2 lightly greased 13- x 9-inch baking dishes.
Stir together cider and next 6 ingredients; pour evenly over potatoes. Cover tightly with aluminum foil.
Bake at 350 degrees F for 45 minutes or until fork-tender. Uncover and bake 5 more minutes or until glaze becomes syrupy.
Arrange potatoes in a shallow serving dish. Sprinkle with pecans and drizzle with sorghum glaze.

Share Sorghum-Glazed Sweet Potatoes