Molasses Horseradish Sweet Potato Spears

1. 1

   Put oven rack in lower third of oven and preheat oven to 450F.

2. 2

   If potato spears are very long, halve them diagonally.

3. 3

   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).

4. 4

   Roast in lower third of oven, turning once or twice, until tender, 18 to 22 minutes.

5. 5

   Leave oven on.

6. 6

   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.

7. 7

   Transfer mixture to a blender and puree 30 seconds (use caution when blending hot liquids).

8. 8

   Pour glaze through a fine-mesh sieve into a heatproof bowl, pressing on and discarding solids.

9. 9

   Drizzle glaze over cooked sweet potatoes and gently toss until coated.

10. 10

    Just before serving, bake glazed sweet potatoes in lower third of oven until hot, 3 to 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.