Sweet Potato Puree with Horseradish

1. 1

   Prepare ahead

2. 2

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

3. 3

   Preheat the oven to 425F (220C).

4. 4

   Place the potatoes on a aluminum foil-lined baking sheet.

5. 5

   Bake about 50 minutes, until tender.

6. 6

   Let cool until easy to handle.

7. 7

   Peel the potatoes.

8. 8

   Transfer to a food processor and puree.

9. 9

   With the machine running, pour in the cream.

10. 10

    Add the horseradish and pulse.

11. 11

    Season with salt and pepper.

12. 12

    Transfer to a saucepan and stir over medium heat until piping hot.

13. 13

    Drizzle a little cream on top, if desired, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.