Ingredients

• 2 pounds sweet potatoes (about 3 medium potatoes), peeled and cut into 1-inch chunks
• 1/4 cup pure maple syrup
• 1/4 cup low-sodium chicken broth
• 2 tablespoons unsalted butter
• Kosher salt and freshly ground black pepper
• 1/2 cup loosely packed flat-leaf parsley leaves, chopped
• 1 tablespoon prepared horseradish

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Instructions

1. Preheat the oven to 400 degrees F. Put the sweet potato chunks in a 3-quart casserole dish in an even layer.
2. Bring the maple syrup to a gentle boil in a small saucepan over medium-high heat. Boil for 1 minute, then add the broth. Let come to a boil again, then cook for 1 minute more. Turn off the heat and whisk in the butter. Pour the mixture over the sweet potatoes and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Cover the dish with foil and roast until the potatoes are tender, about 30 minutes. Remove the foil and continue to roast until the sauce is reduced to a glaze, 10 to 15 minutes. Add the parsley, horseradish and 1/4 teaspoon salt and stir to coat the potatoes. Serve hot.