Sweet Potatoes with Maple-Horseradish Butter
Ingredients:
- 2 lb Sweet Potatoes peeled and cut into 1-inch chunks
- .25 c Maple Syrup
- .25 c Vegetable Broth
- 2 tbsp Butter
- .5 tsp Sea Salt
- .25 tsp Ground Black Pepper
- .5 c Fresh Parsley chopped and loosely packed
- 1 tbsp Prepared Horseradish
Instructions:
- 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 salt and 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 additional salt as needed and stir to coat the potatoes. Serve hot.
Nutrition
Calories: 305.12kcal | Carbohydrates: 60.36g | Protein: 3.9g | Fat: 5.88g | Saturated Fat: 3.65g | Cholesterol: 15.05mg | Sodium: 545.94mg | Potassium: 860.36mg | Fiber: 7.18g | Sugar: 22.04g | Vitamin A: 33013.6IU | Vitamin C: 16.35mg | Calcium: 100.33mg | Iron: 1.85mg
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