Best 6 Molasses Horseradish Sweet Potato Spears Recipes

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.

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.

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.

SWEET & WHITE POTATO SPEARS

Steps:

• Preheat oven to 375*F.
• Toss potatoes with dressing.
• Place on a lightly greased baking sheet or 15"x10"x1" baking pan.
• Cook 30 minutes. Turn potatoes, and cook an additional 30 minutes, sprinkling with cheese during the last 5 minutes of baking.
• Remove from oven and sprinkle parsley over potatoes. Salt and pepper to taste. Enjoy!
• Makes 8 servings.

WW MOLASSES GRILLED CHOPS WITH HORSERADISH SAUCE

Steps:

• Place pork chops in a large shallow dish.
• Combine soy sauce, molasses, and garlic powder; stir well.
• Pour mixture over chops, turning chops to coat.
• Cover and marinate in refrigerator 4 to 8 hours, turning occasionally.
• Prepare grill.
• Remove chops from dish, discarding marinade.
• Place chops on grill rack coated with cooking spray.
• Cover and grill 5 minutes on each side.
• Remove chops from grill, set aside and keep warm.
• Combine mayonnaise and remaining 4 ingredients in a small saucepan.
• Place over low heat, and cook until thoroughly heated, stirring occasionally.
• Spoon horseradish sauce over chops.

MOLASSES WHIPPED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees.
• Place potatoes on a baking sheet and transfer to oven. Roast until easily pierced with a fork, about an hour. Let potatoes cool slightly; remove skin and discard.
• Transfer potatoes to the bowl of an electric mixer fitted with the paddle attachment; beat until smooth. Add butter, salt, orange juice, sugar, molasses, and maple syrup; beat until butter is melted and mixture is well combined. Serve immediately or store, covered and refrigerated, up to 1 day. To reheat, transfer potato mixture to an ovenproof dish, cover, and place in a 350-degree oven until heated through.