Whole Grain Sweet Potato and Sorghum Stuffing

2 Cups diced orange- or yellow/white-fleshed sweetpotatoes
1 8-ounce package sliced mushrooms
1 large green apple, diced
1 large red apple, diced
1 Cup diced carrots
1 Cup diced celery
1 Bunch kale, torn
1 large red onion, cut into thin wedges
1 lemon, sliced, plus 3 tablespoons fresh lemon juice
2 Sprigs fresh rosemary
2 Sprigs fresh thyme
1/2 Cup (1 stick) butter, cut into 8 pieces
3/4 Cup olive oil, divided
Salt and pepper to taste
2 Cloves garlic, minced
8 Cups cooked whole grain sorghum (see note)
2 Tablespoons chopped fresh parsley
2 Teaspoons chopped fresh sage
1 Cup toasted pecans, chopped (optional)

Whole Grain Sweet Potato and Sorghum Stuffing Directions

  1. Preheat the oven to 400°F.

  2. Line a large rimmed baking sheet with foil. Spread the sweet potatoes, mushrooms, apples, carrots, celery, kale, onion, sliced lemon, rosemary, and thyme on the foil, then scatter the butter pieces on top. Drizzle with 3 to 4 tablespoons of oil and sprinkle with salt and pepper. Roast until tender, 25 to 30 minutes, tossing occasionally.

  3. Meanwhile, in a small bowl whisk together the lemon juice, garlic, and remaining 1/2 cup of oil. Add salt and pepper to taste and set aside.

  4. In a large serving bowl, combine the roasted vegetables, sorghum, parsley, sage, and pecans, if using. Drizzle with the lemon-oil mixture and serve.


Recipe notes

For tips on buying and cooking with sorghum, visit

Recipe and photo courtesy of Simply Sorghum

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