Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 41 Times
Can be made ahead of time.
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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