Baking sweet potatoes makes them intensely sweet and full of flavor.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 1/4 lb (1.1 kg) orange-fleshed sweet potatoes, pricked with a fork||2/3 cup heavy cream, plus more for pouring (optional)|
|salt and freshly ground pepper||1 tbsp horseradish|
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 puree. 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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