Sweet Potatoes with Horseradish

from The New Southern Cook

This is quite simply my favorite dish in this book. Every time I taste it, I am amazed at how new the flavor of sweet potoates seems to me. This dish pairs well with either roast lamb or chicken and is even delicious at room temperature -- I'll take these cold and leftover over pizza any day!

I first had this dish prepared by Chef Frank Lee in Charleston. He served it with a perfectly roasted rack of lamb with a clear, natural gravy. Frank also makes these sweet potatoes into a soup by pureeing them with stock and a little cream.

Try to find rather small sweet potatoes, all the same size, that are pointed at the ends.

4 average sweet potatoes (about 1½ - 1¾ pounds)
3 tablespoons grated horseradish (fresh is better but prepared will do)
1 cup cream

Preheat the oven to 400°. Peel the sweet potatoes and slice them evenly into ¼" disks. Toss all the ingredients together in a mixing bowl so that the potatoes are evenly coated, then turn them out into a baking dish such as a 9" by 13" casserole. Cover the pan with foil and bake for 30 to 45 minutes, or until the sweet potatoes are slightly soft, or al dente. Serve immediately.

Though I've never owned a microwave, I have cooked this dish in one at a friend's beachfront condo. Loosely cover the dish with plastic wrap instead of foil and cook on high for ten minutes, stopping twice at 4-minute intervals to toss the potatoes around so that they evenly cook.

Serves 4 to 6.