Recipe courtesy of Food Network Kitchen

Sweet Potatoes with Maple-Horseradish Butter

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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.
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  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 4 servings
  • Nutrition Info
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  1. Preheat the oven to 400 degrees F. Put the sweet potato chunks in a 3-quart casserole dish in an even layer.
  2. 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.
  3. 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.

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