Name: Maple Roasted Sweet Potatoes with Yogurt and Horseradish
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 to 6 servings
Ingredients: 2 sweet potatoes; 2 cups maple syrup; 1/2 cup yellow miso; 4 ounces fresh horseradish; 6 ounces whole milk Greek yogurt; Kosher salt and freshly ground black pepper; Splash red wine vinegar; 1 ounce chopped peanuts; 1 ounce chia seeds; 1 ounce poppy seeds; 1 ounce toasted sesame seeds; 1 ounce sunflower seeds

Directions

Preheat the oven to 400 degrees F.
Pierce the potatoes with a fork and roast until al dente, about 40 minutes. Allow to cool before peeling and cutting into 2-inch-thick coins.
Adjust the oven temperature to 450 degrees F.
Combine the maple syrup and miso in a medium bowl and whisk until combined. Thin with a little water if needed to make sure it is pourable.
Place the potatoes in an 8-inch square baking dish and pour the maple syrup mixture over the top. Roast until the edges start to char up a little bit, about 15 minutes.
Meanwhile, grate the fresh horseradish into to the yogurt in a medium bowl, then season with salt, pepper and red wine vinegar. Taste and adjust the seasoning as needed. Set aside.
Mix together the peanuts, chia seeds, poppy seeds, sesame seeds and sunflower seeds in a shallow dish. Roll the roasted potato slices in the seed mixture.
Place the potatoes, seeded-side up, atop the horseradish yogurt on a large serving platter.

Maple Roasted Sweet Potatoes with Yogurt and Horseradish

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