Roasted Sweet Potatoes | Melissa Clark Recipes | The New York Times

Prepare a horseradish-based compound butter by placing fresh horseradish, chopped herbs, lemon zest, pepper, breadcrumbs, and salt into a plastic bag.

Massage the ingredients together in the bag until well mixed, ensuring no white spots of unmixed butter remain.

Roast the sweet potatoes until they are very soft.

Spread the compound butter on top of the roasted sweet potatoes.

Bake the sweet potatoes again to melt the compound butter.

Boil the sweet potatoes at the very last minute to get them a little bit golden.

Equipment Needed

Spice Level:

Dietary