Molasses Horseradish Sweet Potato Spears Recipes

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ROASTED SWEET POTATO SPEARS



Roasted Sweet Potato Spears image

Make and share this Roasted Sweet Potato Spears recipe from Food.com.

Provided by amandabliedung

Categories     Yam/Sweet Potato

Time 38m

Yield 3 serving(s)

Number Of Ingredients 10

3 cups sweet potatoes, spears
1/2 teaspoon red pepper flakes
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1 tablespoon Dijon mustard
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 400°F.
  • In a large bowl, stir together all ingredients add potatoes and mix until evenly coated.
  • Place potatoes on baking sheet and bake 20 minutes. Then turn cook for another 10 minutes.

Nutrition Facts : Calories 204.5, Fat 9.5, SaturatedFat 1.3, Sodium 920.4, Carbohydrate 28.6, Fiber 4.7, Sugar 5.8, Protein 2.6

MOLASSES HORSERADISH SWEET POTATO SPEARS



Molasses Horseradish Sweet Potato Spears image

Categories     Blender     Potato     Side     Roast     Thanksgiving     Vegetarian     Horseradish     Fall     Molasses     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 6

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)

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.

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