Sweet Potato Puree with Horseradish

• 2 1/4 lb (1.1kg) orange-fleshed sweet potatoes, pricked with a fork
• Salt and freshly ground pepper
• 2/3 cup heavy cream, plus more for pouring (optional)
• 1 tbsp horseradish

1. Prepare ahead
2. The puree can be made, covered, and refrigerated 1 day ahead, and reheated gently.
3. Preheat the oven to 425F (220C).
4. Place the potatoes on a aluminum foil-lined baking sheet.
5. Bake about 50 minutes, until tender.
6. Let cool until easy to handle.
7. Peel the potatoes.
8. Transfer to a food processor and puree.
9. With the machine running, pour in the cream.
10. Add the horseradish and pulse.
11. Season with salt and pepper.
12. Transfer to a saucepan and stir over medium heat until piping hot.
13. Drizzle a little cream on top, if desired, and serve hot.

orangefleshed sweet potatoes, salt, heavy cream, horseradish

Taken from www.cookstr.com/recipes/sweet-potato-puregravee-with-horseradish (may not work)