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A powerhouse side dish: roasted sweet potato sorghum. Similar to rice pilaf, this hearty, nutty, ancient grain dish is gluten-free and vegan.
Last night, I finally got around to using the remainder of sorghum that’s been sitting in my freezer for several months. I’ve used sorghum in place of barley in several soups, but I have yet to make a dish that has the grain as its primary focus.
At this point, you may be asking yourself “what the heck is sorghum?!!” My husband asked the same thing when I first purchased it. Poured straight from the package, sorghum looks similar to spelt or barley, but rounder. Or, as my other half noted when he wandered into the kitchen, “It looks…biblical.”
His wrinkled nose was a hieroglyph of his disdain; I knew he wasn’t envisioning a side-dish miracle akin to water into wine. More likely, it was Noah and his ark: the grains look like something stowed onboard for 40 days and 40 nights of rough weather, and even rougher meals.
My words that sorghum is “similar to spelt” didn’t exactly generate waves of excitement, either. I was tempted to goad him further with a mock agenda for the rest of my week: weaving my own clothes and boiling homemade lard soap.
But tasting is believing. Said husband took several bites and looked up, smiling. Perhaps not a miracle, but, without doubt, a revelation.
Benefits of Sorghum
My husband’s biblical comments was right on track: sorghum is, in fact, an ancient grain, perhaps one of the oldest cultivated crops of all.
From a modern perspective, sorghum has a lot of appeal. It is:
- gluten-free
- high in fiber
- rich with minerals and vitamins (e.g., magnesium and vitamins A, B, C and E
- easily digested
- delicious (nutty, yet neutral for a wide range of flavor additions)
- versatile as a whole grain, but also when ground into flour
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Frugal
- High in fiber (3.7 grams per serving)
- 3.5 grams protein per serving
- Easy to make
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- uncooked sorghum
- sweet potato
- olive oil (or the oil of your choice)
- green onions, chopped
- fresh rosemary leaves
You will also need some water, for cooking the sorghum, as well as salt and pepper (to season to taste).
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Cook the Sorghum
In a medium saucepan, bring 6 cups water to a boil; add the sorghum and boil, uncovered for 45 to 50 minutes until sorghum is very tender. Drain.
Step Two: Roast the Sweet Potatoes
While sorghum boils, preheat oven to 425F (210C). On a baking sheet, toss the sweet potatoes with half of the olive oil and season with salt and pepper.
Roast for 22 to 27 minutes until tender.
Step Three: Cook the Onions
In a large skillet, heat the remaining oil over medium-high heat. Add the white parts of green onions; saute for 3 minutes.
Step Four: Cook the Remaining Ingredients
Add the drained sorghum, rosemary, sweet potatoes, and water to skillet. Cook and stir over medium heat for 5 to 8 minutes until water is absorbed. Stri in green parts of green onions and season to taste with salt and pepper.
Make Ahead Tip for Sorghum
Sorghum takes awhile to cook, but it is unattended simmering time on the stovetop. Moreover, the sorghum can be cooked ahead of time, cooled, refrigerated and stored for several days (or frozen for several months) until you are ready to use it.
Related Recipes
Roasted Sweet Potato Sorghum (Vegan, GF)
Ingredients
- 6 cups water
- 1/2 cup uncooked sorghum
- 1 large sweet potato, peeled, cut into 3/4-inch cubes
- 4 teaspoons olive oil, divided
- fine sea salt and freshly cracked pepper
- 4 green onions, chopped, white and green parts separated
- 1 tablespoon chopped fresh rosemary leaves
- 1/2 cup water
Instructions
- In a medium saucepan, bring 6 cups water to a boil; add the sorghum and boil, uncovered for 45 to 50 minutes until sorghum is very tender. Drain.
- While sorghum boils, preheat oven to 425F. On a baking sheet, toss the sweet potatoes with half of the olive oil and season with salt and pepper. Roast for 22 to 27 minutes until tender.
- In a large silet, heat the remaining oil over medium-high heat. Add the white parts of green onions; saute for 3 minutes.
- Add the drained sorghum, rosemary, sweet potatoes, and water to skillet. Cook and stir over medium heat for 5 to 8 minutes until water is absorbed. Stri in green parts of green onions and season to taste with salt and pepper.
Nutrition
I got on a grain kick a few years ago and the Ezekial brand of breads and cereals is a staple in my pantry. Once you get hooked on the bread it’s hard to go back, it tastes as good as it is for you. Anyway, I tried sorghum at a restaurant and loved it; this recipe was just as good and everyone I made it for enjoyed it as well. So thanks for sharing it!
I just came across your site while googling what to do with my sorghum I found at Whole Foods. I just wanted to thank you…this pilaf was so yummy! Thanks again…we all enjoyed it!
Jen B.
Beautiful! I’ve never heard of this, but I’ll be on the look out for a bag. The pilaf really looks delicious! It’s always a plus when the hubby’s approve too!
Sorghum has been on my list of gluten-free grains to try for awhile. Anyway, your recipe looks like a good place to start — if I could only find the stuff!
Very very nice pilaf. I’ve been fooling around with barley. My husband looked horrified when I suggested barley for breakfast. But I cooked it in the crockpot overnight and popped a couple of soft poached eggs on top…he liked.