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Southern
Sweet Potato Purée with Horseradish

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Recipe

Baking sweet potatoes makes them intensely sweet and full of flavor

Yield: Makes 4–6 servings
Prep time: 10 Mins
Cooking time: 45–60 Mins

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.

Notes

Freezing Information: freeze for up to 3 months


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and on 1/8 teaspoon added salt per serving.

250kcal (13%)
74mg (7%)
5mg (9%)
1409mcg RAE (47%)
644mg
48mg
3g
8g
6g
38g
36mg (12%)
409mg (17%)
6g (31%)
10g (15%)
1mg (6%)
 

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