The Street Smart Nutrition blog is silent no more! After a break for something important life events (ahem, wedding…wedding…need a paycheck) I’m back! To give you a quick recap:
- Tears flowed as heavily as the wine and Tank 7 (for those not familiar, the best of the best from Boulevard)
- My dad continues to be my lifetime hero – when our linens didn’t show up, he somehow got something on the tables with not a minute to spare before guests arrived!
- Mr. Street Smart looked extremely handsome – stay tuned for photographic evidence via social media
- We danced our faces off, woke up starving, and ate the BEST room service breakfast at 6 am. In reality, I’m sure it was not even mediocre by my standards but the struggle was real at that point.
- The very next week we did it all over again to celebrate my good friend Dianna’s wedding in New Hope, PA. We ate our way through Philadelphia and though that wasn’t our official honeymoon, it was nice to get out of town for a few days so we could scheme on our big trip coming later next year.
- We felt more love and support and happiness than we knew possible, so a huge “thank you” to our family and friends could never be enough. But we tried 🙂
I could go on and on but I know that’s not why you’re here. You’re like, hey where’s the food?! Here it is: my Sweet Potato Sorghum Salad.
You might have seen from my last sorghum recipe that I’m a pretty big fan of the stuff. I couldn’t wait to cook it again, but with life being so busy I just didn’t quite get around to it. Until now. I wanted to combine my seasonal favorites and test out something that might work as a hearty side for holiday meals. After all, they’re just around the corner and only getting closer!
While on the hunt for some recipe inspiration I stumbled upon this mix from Savory Simple and made a few tweaks to it. Check out the original to see what it looks like with butternut squash and dates! This would be perfect to prep a day ahead of your family’s feast. It’s just as good served warm, at room temperature, or even slightly chilled, so work smarter (not harder) in your kitchen this holiday season!
If that holiday stress starts getting to you this might be the cure: rake the skin off a few immobile sweet potatoes, then hack them into bite sized pieces. Continue until you have the 2 1/2 cups this recipe calls for, or continue until it’s safe for your new (or new-ish) spouse to re-enter the kitchen. Leftovers never hurt anyone.
But in all seriousness, this recipe is flexible enough it should be low stress for everyone. Don’t have pecans? No big deal, add walnuts instead. Don’t like pumpkin seeds? How about sunflower seeds instead…cool. No goat cheese on the shelf after the holiday shopping rush? Snag some feta instead. Really, I mean it. Take this recipe and do what you will with it, I’ll never know and I can almost guarantee you that the next time I make it myself it’s going to look different.
Sorghum can be easily prepped ahead of time and stored in the fridge or freezer until needed. Its texture is hearty and dense, so it will stand up to thawing and reheating better than some other grains that are either smaller or softer. No one’s gonna be happy with a soggy sorghum salad. So I skipped any kind of dressing and let the sweet/salty combo of dried fruit + goat cheese do its thing instead. Flavor party ensued.
Check out the full recipe below. And while you’re down there, feel free to leave a comment with any marital advice or wisdom! Mr. Street Smart and I will welcome any and everything from you guys who have been in the game for a while!
Sweet Potato Sorghum Salad
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 15-20 minutes
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 to 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.