Sweet Potatoes with Maple-Horseradish Butter

Name: Sweet Potatoes with Maple-Horseradish Butter
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Ingredients: 2 pounds sweet potatoes (about 3 medium potatoes), peeled and cut into 1-inch chunks; 1/4 cup pure maple syrup; 1/4 cup low-sodium chicken broth; 2 tablespoons unsalted butter; Kosher salt and freshly ground black pepper; 1/2 cup loosely packed flat-leaf parsley leaves, chopped; 1 tablespoon prepared horseradish

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Level: Easy
Total: 55 min

Prep: 10 min
Cook: 45 min

Yield: 4 servings

The combination of maple syrup, horseradish and butter in these slightly sweet and sharp spuds-perfect for your next holiday dinner-is a home run. You won't even notice that they're low in fat.

Level: Easy
Total: 55 min

Prep: 10 min
Cook: 45 min

Yield: 4 servings

Ingredients

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2 pounds sweet potatoes (about 3 medium potatoes), peeled and cut into 1-inch chunks

1/4 cup pure maple syrup

1/4 cup low-sodium chicken broth

2 tablespoons unsalted butter

Kosher salt and freshly ground black pepper

1/2 cup loosely packed flat-leaf parsley leaves, chopped

1 tablespoon prepared horseradish

Directions

Preheat the oven to 400 degrees F. Put the sweet potato chunks in a 3-quart casserole dish in an even layer.
Bring the maple syrup to a gentle boil in a small saucepan over medium-high heat. Boil for 1 minute, then add the broth. Let come to a boil again, then cook for 1 minute more. Turn off the heat and whisk in the butter. Pour the mixture over the sweet potatoes and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cover the dish with foil and roast until the potatoes are tender, about 30 minutes. Remove the foil and continue to roast until the sauce is reduced to a glaze, 10 to 15 minutes. Add the parsley, horseradish and 1/4 teaspoon salt and stir to coat the potatoes. Serve hot.