Sweet Potato Purée with Horseradish

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Side Dish

Total Time: Under 2 Hours

Skill Level: Easy

Cost: Inexpensive

sweet-potato-pureacutee-with-horseradish

Photo by:

Baking sweet potatoes makes them intensely sweet and full of flavor

Yield: Makes 4–6 servings

INGREDIENTS

2¼ lb (1.1kg) orange-fleshed sweet potatoes, pricked with a fork
Salt and freshly ground pepper
2/3 cup heavy cream, plus more for pouring (optional)
1 tbsp horseradish

Directions

Prepare ahead

The purée can be made, covered, and refrigerated 1 day ahead, and reheated gently.

1. Preheat the oven to 425°F (220°C). Place the potatoes on a aluminum foil-lined baking sheet. Bake about 50 minutes, until tender. Let cool until easy to handle.

2. Peel the potatoes. Transfer to a food processor and purée. With the machine running, pour in the cream. Add the horseradish and pulse. Season with salt and pepper. Transfer to a saucepan and stir over medium heat until piping hot. Drizzle a little cream on top, if desired, and serve hot.