Sweet Potatoes with Horseradish
- Kosher salt and freshly ground black pepper
- ¼ cup prepared horseradish, well drained
- 2 cups heavy or whipping cream
- 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...