My family always likes to try new recipes; right now everyone is on a “sweet potato” kick! This delightful dish comes from the Food Network Kitchen and graced a sister’s Easter table this year. It was a big hit with the maple syrup butter sauce finished with a tbsp. of prepared horseradish.
Sweet Potatoes with Maple-Horseradish Butter
- 2 lbs. sweet potatoes, cut into small 1-inch pieces (you can buy packaged sweet potatoes already cubed)
- 1/4 cup Michigan maple syrup
- 1/4 cup low-sodium chicken broth
- 2 tbsp. unsalted butter
- salt and pepper to taste
- fresh parsley leaves, chopped to color the dish and add some fresh flavor
- 1 tbsp. prepared horseradish
Preheat the oven to 400°F. Add the sweet potatoe pieces to a 3-quart baking dish coated with cooking spray in an even layer.
Bring the maple syrup to a boil over medium-high heat and boil for only a minute. Add the broth and let come to a boil again and cook for another minute. Turn off the heat and whisk in the butter. Pour the mixture over the potatoes, add salt and pepper to taste and mix well to coat all of the potato chunks.
Cover the casserole with foil and roast for 30 minutes. Remove the foil, stir well and roast for another 30 minutes. Add the freshly chopped parsley and horseradish and stir to mix well.
Recipe by cookingwithauntjuju.com