Roasted Sweet Potatoes With Horseradish Butter Recipes

HORSERADISH BUTTER

Steps:

• Pulse 1 stick softened butter in a food processor with 1/3 cup chopped chives, 3 tablespoons horseradish, 1 teaspoon salt and 1/2 teaspoon lemon zest until smooth. Scrape the butter onto plastic wrap or parchment, wrap and shape into a log. Chill until firm. Slice and serve over grilled steak.
• TIP: Try making other flavored butters with odds and ends from your fridge: capers, pickles, olives or even hot sauce.

MAPLE ROASTED SWEET POTATOES WITH YOGURT AND HORSERADISH

Steps:

• Preheat the oven to 400 degrees F.
• Pierce the potatoes with a fork and roast until al dente, about 40 minutes. Allow to cool before peeling and cutting into 2-inch-thick coins.
• Adjust the oven temperature to 450 degrees F.
• Combine the maple syrup and miso in a medium bowl and whisk until combined. Thin with a little water if needed to make sure it is pourable.
• Place the potatoes in an 8-inch square baking dish and pour the maple syrup mixture over the top. Roast until the edges start to char up a little bit, about 15 minutes.
• Meanwhile, grate the fresh horseradish into to the yogurt in a medium bowl, then season with salt, pepper and red wine vinegar. Taste and adjust the seasoning as needed. Set aside.
• Mix together the peanuts, chia seeds, poppy seeds, sesame seeds and sunflower seeds in a shallow dish. Roll the roasted potato slices in the seed mixture.
• Place the potatoes, seeded-side up, atop the horseradish yogurt on a large serving platter.

ROASTED NEW POTATOES WITH HORSERADISH AND MUSTARD

Steps:

• Preheat oven to 400°F. Brush 2 large baking sheets with oil. Toss potatoes with 2 tablespoons oil in large bowl. Season with salt and pepper. Spread potatoes on sheets in single layer. Roast until almost tender, about 30 minutes.
• Meanwhile, combine horseradish, mustard and butter in bowl. Spoon half of mixture over potatoes; toss well. Roast potatoes 15 minutes. Toss potatoes with remaining mustard mixture. Roast until very tender, tossing occasionally, about 10 minutes. Transfer to bowl and serve.

ROASTED SWEET POTATOES WITH HOT HONEY BROWNED BUTTER

Steps:

• Heat the oven to 425 degrees. Poke sweet potatoes all over with a fork and place them all directly on the oven rack. Roast until they are very tender, with bits of sweet potato sugar caramelizing in the spots they've been poked, 50 to 60 minutes.
• Meanwhile, melt the butter in a small pot over medium heat, swirling the pot just until the butter starts to bubble and brown, about 5 minutes. Add the honey, vinegar and red pepper flakes, swirling to combine (it will bubble up quite a bit), and season with salt and pepper. Remove from heat and set aside.
• Once the sweet potatoes are out of the oven, slit them down the middle. Warm the browned butter mixture, and pour over the sweet potatoes. (Alternatively, scoop the flesh out of the skins and transfer to a bowl or serving dish, then drizzle with the browned butter sauce.) Generously sprinkle with flaky sea salt.

MOLASSES HORSERADISH SWEET POTATO SPEARS

Steps:

• 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 purée 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.

ROASTED SWEET POTATOES WITH HORSERADISH BUTTER

Steps:

• In a heavy-duty resealable plastic bag, combine butter, horseradish, parsley, dill, panko, lemon zest and juice, salt and pepper. Close the bag, pressing out most of the air. Mash everything together until well combined and smooth, then use a ruler or the back edge of a knife to scrape and work the butter to the bottom of the bag so it forms a log, rolling it as you go. Refrigerate for at least 2 hours to firm up, or up to 1 week.
• Heat oven to 350 degrees. Prick sweet potatoes several times with a fork and wrap tightly in aluminum foil. Transfer to a baking sheet and roast until potatoes are tender, 45 minutes to 1 1/2 hours, depending on the size of the potatoes. Once cool enough to handle, unwrap and slice into 1/2-inch-thick rounds (there is no need to peel unless you dislike the skins). Potatoes can be roasted up to 2 days ahead; wrap and chill, then slice them just before using.
• Arrange rounds on a large rimmed baking sheet and count how many you have. Slice enough thin slabs of butter from the log so that you have one per potato slice, and place butter on top of potato slices.
• Move the oven rack so that it's 4 inches away from the broiler. Bake potatoes at 350 degrees until they are heated through and the butter is softened, 5 to 15 minutes depending upon how cold the potatoes were. Adjust oven temperature to broil, and broil until the butter is golden brown at the edges, 2 to 4 minutes. Serve garnished with herbs and fresh horseradish if you like.