Sweet Potatoes with Horseradish

Sweet Potatoes with Horseradish
Photo by Scott Phillips


  • 2 cups heavy or whipping cream
  • ¼ cup prepared horseradish, well drained
  • Kosher salt and freshly ground black pepper
  • 5 medium (about 2-¼ lb.) sweet potatoes, peeled and sliced into even ¼-inch disks

Heat the oven to 400°F. In a large bowl, toss the potatoes with the horseradish and cream, making sure that they’re coated evenly. Season with salt and pepper. Spread the potatoes in a 10x15-inch baking dish—the potatoes should be in a thin, even layer and should be mostly submerged in the cream...

View full recipe at Fine Cooking


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