Time: 55 min.
Complexity: easily
Servings: 4

To make this sweet potato side dish, caramelize it with maple syrup and simmer it in butter. You'll have bright orange sweet potatoes with a glossy glaze and luscious parsley. Horseradish root has a natural sweetness, but it's offset by a sharp bitterness. This was noted by the ancient Greeks, who used it extensively in various dishes. The pungency of horseradish is what keeps the flavor of this side dish from being boring, so you can increase the amount of this seasoning if desired.

Ingredients:

• 910 g sweet potatoes (about 3 medium tubers), peeled and cut into 2.5 cm pieces.
• 1/4 tbsp. maple syrup
• 1/4 cup low-sodium chicken broth
• 2 tbsp (30 g) butter
• 1/2 cup parsley leaves, chopped
• 1 tbsp. grated horseradish with vinegar as a seasoning

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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sweet potato, maple syrup, horseradish, parsley

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Preparation:

Step 1
• Preheat oven to 200°C. Arrange the sweet potato pieces in an even layer in a 3-quart baking dish.
Step 2
• Bring the maple syrup to a gentle simmer in a small saucepan over medium-high heat. Cook for 1 minute, then pour in the broth. Bring to a simmer again. Cook for another 1 minute. Turn off the heat and whisk in the butter. Pour the mixture over the sweet potatoes and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Step 3
• Cover the dish with foil and bake until the sweet potatoes are tender, about 30 minutes. Remove the foil. Continue baking until the sauce has reduced to a glaze, 10-15 minutes. Add the parsley, horseradish, and 1/4 teaspoon of salt. Stir to coat the sweet potatoes. Serve hot.

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