Sweet Potatoes with Maple-Horseradish Butter

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.]

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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
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.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Fresh, Wholesome Side Dishes