Baked Sweet Potatoes with Horseradishcomments (4) November 16th, 2010
About 6 generous cups of cooked sweet potatoes or other root vegetables
3/4 cup whipping cream, half-and-half cream or whole milk
3/4 cup mayonnaise
3 cloves garlic, pressed or minced fine
3 to 4 tablespoons freshly grated horseradish or deli-style horseradish preserved in vinegar
Salt and freshly ground pepper
Freshly grated nutmeg
1 cup crumbled cornflakes or ground bread crumbs
This preparation is scrumptious with sweet potatoes and/or carrots. I often prepare beets in the same manner except that I use sour cream in place of the mayonnaise and use breadcrumbs on top. When horseradish is baked it loses some of its pungency and turns nutty sweet. Dry bread crumbs or crushed cornflakes can be sprinkled over top. Slice sweet potatoes or other vegetables into slices and steam until crisp tender; they should be al dente as they will be cooked further. This can be made with milk, however, the cream or half-and-half make a richer dish.
Preheat oven to 375 degrees F. Arrange the cooked sweet potatoes in a buttered oven-proof dish and season lightly with salt and pepper. In a bowl, combine the cream, mayonnaise, garlic and horseradish; season with salt and pepper and a few generous grindings of nutmeg, stir to combine. Pour the mixture over the sweet potatoes and sprinkle the cornflakes or bread crumbs over the top.
Bake in a preheated oven for 25 to 30 minutes until the top is golden brown and the mixture is bubbling. Serve hot.
posted in: sweet potatoes, horseradish, side dish