Sweet Potatoes with Maple-Horseradish Butter
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 300 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 3.5 grams
- Cholesterol
- 15 milligrams
- Sodium
- 500 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 7 grams
- Protein
- 4 grams
- Sugar
- 22 grams
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
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.