Sweet Potato Purée with Horseradish
Baking sweet potatoes makes them intensely sweet and full of flavor
Freezing Information: freeze for up to 3 months
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time45 min
Cooking Time - Text60
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseside dish
Five Ingredients or LessYes
Taste and Texturehot & spicy, sweet
- 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
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.
2008 Dorling Kindersley