2 1/2 cups sorghum, cooked
2 1/2 cups sweet potatoes, peeled and chopped into 1/2″ cubes
1 1/2 tablespoons olive oil
Pinch of salt and pepper
1/3 cup dried cranberries
1/3 cup pecans, halves or pieces
1/4 cup pumpkin seeds
1/4-1/2 cup crumbled goat cheese or feta
Preheat the oven to 375 degrees F. Wash and peel the sweet potatoes, then roughly chop into 1/2″ cubes. In a large mixing bowl, combine sweet potatoes with olive oil, salt, and pepper and gently toss to combine. Spread evenly in a single layer on a baking sheet. Bake 15-20 minutes, or until edges begin to slightly brown. Remove from oven and allow to cool slightly.
In a separate bowl, add the cooked sorghum, sweet potatoes, dried cranberries, pecans, pumpkin seeds, and goat cheese. Gently fold together until combined. Serve warm or at room temperature, or store in the refrigerator for 3-4 days.
Be sure not to over cook the sweet potatoes. If they are too soft, they will break apart when mixing with other ingredients.
If cooking sorghum instead, add 45-50 minutes to cooking time.