MOLASSES HORSERADISH SWEET POTATO SPEARS

I love sweet potatoes and they're a lot more healthy than white ones. So even these "fries" are acceptable on a diet. Be sure to use a light colored metal pan for this or the spears will darken before being done.

MOLASSES HORSERADISH SWEET POTATO SPEARS

serves 8-10

3 lb medium sweet potatoes, peeled and each cut lengthwise into 8 spears

1/4 C vegetable oil

1 1/4 t salt

5 T unsalted butter

1/3 C molasses (not robust, or blackstrap)

1/3 C bottled horseradish, including juice

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

2. If potato spears are very long, halve them diagonally. Toss potatoes with oil and 3/4 t salt in a large bowl, then spread in one layer in a larage shallow roasting pan, 1" deep. Roast in lower third of oven, turning once or twice, until tender, 18-22 minutes. Leave oven on.

3. While potatoes roast, bring butter, molases, horseradish (with juice), and remaining 1/2 t 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.

4. Transfer mixture to a blender and puree 30 seconds. Pour glaze through a fine mesh sieve into a heat proof bowl, pressing on and discarding solids. Drizzle glaze over cooked sweet potatoes and gently toss to coat.

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

To make ahead: potatoes can be made 2 hours ahead. Toss with glaze and reheat just before serving.