Sorghum Roasted Sweet Potatoes

📝 Notes: Also known as: Florida Cracker Sweet Potatoes · Miz Kathi's Sorghum Sweets The concept: Classic: candied sweet potatoes. Vectors: Substitution (sorghum syrup replaces brown sugar/marshmallow) + Technique transplant (roasted wedges instead of a boiled-and-mashed casserole, giving caramelized edges instead of a uniform soft texture). Sorghum's molasses-forward, less-sweet profile lets the potato read through instead of disappearing under sugar. Hero ingredient: Sorghum syrup, brushed on twice during roasting so it caramelizes into the potato rather than sitting on top as a glaze. Plating: Fan wedges on the plate, pecans scattered, a final light drizzle of sorghum at the pass for shine. Pro upgrade: finish with a pinch of flaky salt against the sorghum sweetness for a Magnolia Room-level plate. Prep efficiency: wedges can be cut and butter-tossed ahead; hold raw under refrigeration up to a day, roast to order. Cross-utilization: sorghum syrup, once stocked, also upgrades Sorghum Pecan Brussels Sprouts and works as a biscuit condiment. Failure modes: brushing sorghum on too early burns it before the potato cooks through — always in the last 15 minutes only. Scaling: At 4x: use multiple sheet pans, never crowd — crowded wedges steam instead of roast and never caramelize. At 10x: stagger pans through the oven in batches; roasting all at once drops oven temp too far to caramelize properly.