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Add a photoServings: 8
Ingredients
- 3 lrg Sweet potatoes, 14 to 16 ounces each, scrubbed
- 3 lrg 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 tsp Bottled horseradish, liquid removed Salt and finely grnd black pepper, to taste
Directions
- 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 hrs till easily pierced by tip of sharp knife, testing sweet potatoes after 1 hour.
- 3. When potatoes are cold sufficient to handle, cut lengthwise in half. Scoop pulp from white potatoes into large bowl; using fork or possibly potato masher, mash briefly. Scoop flesh from sweet potatoes into same bowl; set aside.
- 4. In 1-qt saucepan bring cream and chicken broth to boil; remove from heat. With electric mixer at medium speed, slowly beat cream mix into reserved potatoes till 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 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 8 servings | |
| Calories 138 | |
| Calories from Fat 26 | 19% |
| Total Fat 2.91g | 4% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 56mg | 2% |
| Potassium 576mg | 16% |
| Total Carbs 25.6g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.38g | 2% |
| Protein 2.96g | 5% |
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