Servings: 8
Medium sweet potatoes 
6, peeled, cut into 1-inch-thick slices 
Apple cider 
1 1/4 cup
Sorghum syrup
1/2 cup
3 tbsps, softened 
Dijon mustard 
2 tsp
Apple cider vinegar 
2 tsps
1/2 tsp
Ground cinnamon 
1/2 tsp
Candied pecans 
3/4 cup
Glazed Sweet Potatoes
20 m
50 m
Ready in:
70 m
  1. Preheat the oven to 350° F (180° C/Gas mark 4). Prepare two 13x9 baking dishes by greasing them. 
  2. Arrange sliced sweet potatoes in the prepared dishes. 
  3. In a bowl, stir together apple cider, sorghum, butter, mustard, vinegar, salt, and cinnamon. Pour over the sweet potatoes. Cover with aluminum foil. 
  4. Bake in the preheated oven for 45 minutes, or until tender. Remove the foil. Bake 5 minutes more until the glaze looks syrupy. 
  5. Before serving, sprinkle the glazed sweet potatoes with nuts and drizzle with the glaze.