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Sweet Potatoes with Horseradish

Scott Phillips

Servings: twelve.

This casserole can be baked ahead and reheated in the microwave at the last minute, thus freeing the overburdened Thanksgiving oven.


  • 5 medium (about 2-1/4 lb.) sweet potatoes, peeled and sliced into even 1/4-inch disks
  • 1/4 cup prepared horseradish, well drained
  • 2 cups heavy or whipping cream
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Calories (kcal) : 220
      Fat Calories (kcal): 130
      Fat (g): 15
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 55
      Sodium (mg): 350
      Carbohydrates (g): 23
      Fiber (g): 3
      Protein (g): 2


  • 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 10×15-inch baking dish—the potatoes should be in a thin, even layer and should be mostly submerged in the cream. Bake uncovered until the cream has reduced and thickened and the potatoes are soft and tender when pierced with a knife, 30 to 40 minutes. If making ahead, let the potatoes cool and then refrigerate; bring them back to room temperature before reheating.

Make Ahead Tips

To serve, reheat the potatoes on medium-low power in the microwave or in a warm oven just until warmed through (be careful not to use too high a heat or the cream could separate), 3 to 4 minutes in the microwave, or about 10 minutes in the oven.


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