| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | 8 | Servings | ||
INGREDIENTS
| 3 | lg | Sweet potatoes; 14 to 16 ounces each, scrubbed |
| 3 | lg | Baking potatoes; such as Idaho, about 8 ounces each, scrubbed |
| Vegetable oil for rubbing potatoes | ||
| 1/2 | c | Heavy cream |
| 1/2 | c | Reduced-sodium chicken broth |
| 2 | ts | Bottled horseradish; drained |
| Salt and finely ground black pepper, to taste |
INSTRUCTIONS
1. Heat oven to 325 degrees F. 2. Rub skins of potatoes lightly with vegetable oil; prick all over with tines of fork. Place potatoes on cookie sheet on lowest shelf in oven. Bake potatoes 1 to 1 1/2 hours until easily pierced by tip of sharp knife, testing sweet potatoes after 1 hour. 3. When potatoes are cool enough to handle, cut lengthwise in half. Scoop pulp from white potatoes into large bowl; using fork or potato masher, mash briefly. Scoop flesh from sweet potatoes into same bowl; set aside. 4. In 1-quart saucepan bring cream and chicken broth to boil; remove from heat. With electric mixer at medium speed, slowly beat cream mixture into reserved potatoes until smooth and fluffy. Beat in horseradish, salt, and pepper (see note). Note: Potatoes may be prepared ahead of time. Bake while turkey roasts and before preparing stuffing. Complete recipe and set aside; reheat, in microwave-safe serving bowl and covered with vented plastic wrap, on high (100% power) 4 to 5 minutes. NUTRITION INFO: per serving: 230 calories (35% from fat), 9 g fat (4 g saturated), 20 mg cholesterol, 60 mg sodium, 36 g carbohydrate (4 g fiber), 3 g protein. % Daily Values: 4% calcium, 4% iron. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Melissa Tarleton <[email protected]> on Nov 20, 1997
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