A Little Horsing Around
Fine Cooking, simple ingredients.
From a John Ash recipe in a 2000 issue of Fine Cooking Magazine. (In my house a lot of cooking magazines have come and gone, this one remains.)
Sweet Potatoes with heavy cream and grated horseradish, plus salt and pepper. Sounds weird, but the taste is heavenly. The horseradish becomes sort of "nutty" in flavor but remains reminiscent of its origins, the heavy cream becomes somewhat cheese-y/sweet tasting and the sweet potatoes/yams bring it all together. YUM.
Use horseradish like this: Zakuson Gourmet Horseradish and a flat baking dish like this: CorningWare SimplyLite 2-Quart Oblong Baking Dish. My dish is vintage Corningware and any flat baking dish will do, but if you need something, Corningware is a workhorse which will not break the bank.
Other great cookbooks by this author which I refer to often: