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Sweet Potato Purée with Horseradish

Updated February 23, 2016
(1 Votes)

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Baking sweet potatoes makes them intensely sweet and full of flavor

Freezing Information: freeze for up to 3 months

Makes6 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time45 min

Cooking Time - Text60

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationvegetarian

Equipmentfood processor

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturehot & spicy, sweet

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

Instructions

Prepare ahead

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

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.

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.

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