2 lbs. sweet potatoes (about 3 medium potatoes), peeled and cut into 1-inch chunks

¼ cup of pure maple syrup

¼ cup of low-sodium chicken broth

2 Tbsp unsalted butter

1 Tbsp parsley

1 Tbsp of prepared horseradish

½ tsp salt

¼ tsp pepper

Preheat the oven to 400 F. Place the sweet potatoes in a 3-quart oven safe casserole dish in an even layer. Bring the maple syrup to a gentle boil in a small saucepan over medium-high heat. Boil for 1 minute, then add the chicken broth. Let it 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 salt and pepper. 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, about 10 to 15 minutes. Add the parsley and horseradish, then stir to coat the potatoes. Serve hot.

Recipe courtesy of Nathaniel Sommer, Fort Wayne