SWEET POTATOES WITH MOLASSES/HORSERADISH GLAZE

 

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Ingredients

  • 3 lb medium sweet potatoes, peeled and each cut lengthwise into 8 spears
  • 1/4 cup vegetable oil
  • 1 1/4 teaspoons salt
  • 5 tablespoons unsalted butter
  • 1/3 cup molasses (not robust or blackstrap)
  • 1/3 cup bottled horseradish (including juice; 3 oz)

Directions

  • Put oven rack in lower third of oven and preheat oven to 450�F.
  • If potato spears are very long, halve them diagonally. Toss potatoes with oil and 3/4 teaspoon salt in a large bowl, then spread in 1 layer in a large shallow baking pan (1 inch deep). Roast in lower third of oven, turning once or twice, until tender, 18 to 22 minutes. Leave oven on.
  • While potatoes roast, bring butter, molasses, horseradish (with juice), and remaining 1/2 teaspoon salt to a boil in a small heavy saucepan, stirring, then reduce heat and simmer, stirring occasionally, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.
  • Transfer mixture to a blender and puree 30 seconds (use caution when blending hot liquids). Pour glaze through a fine-mesh sieve into a heatproof bowl, pressing on and discarding solids. Drizzle glaze over cooked sweet potatoes and gently toss until coated.
  • Just before serving, bake glazed sweet potatoes in lower third of oven until hot, 3 to 5 minutes.

Notes

the main recipe is here

however i added some changes in the directions. after roasting the potatoes, i basically made the glaze and did not sieve it just added it the potatoes and it was fine. these were a really big hit at thanksgiving.

here is the recipe in all its glory

Categories: Potato  Side Dish 
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