horseradish-roasted sweet potatoes

I firmly believe that horseradish is a heavenly condiment. Dot a little on prime rib and it will lend a tangy spice. Dollop a lot on a baked potato and poof!—instant sinus cleanse. What other accouterment can claim the same effects as Sudafed?

That being said, I’m not a fan of nose-tingling amounts of horseradish on a regular basis. I prefer a subtle heat, and these roasted sweet potatoes have just enough to add flavor without having to reach for the Kleenex. The sweet, soft center of the potato is a nice contrast to the salty spice that crusts the outside during roasting.

To make them, grab some yams or sweet potatoes, olive oil, kosher salt, pepper, garlic cloves, and prepared horseradish (sometimes marked “grated” or “shredded,” but please don’t use the creamed variety).

Dollop the horseradish into a medium bowl.

Mince the garlic and toss it in along with the olive oil, salt and pepper.

Whisk together to form a thick paste.

Peel the sweet potatoes and dice into 1/2″-1″ pieces.

Toss with the horseradish mixture to coat…

…then spread onto a baking sheet lined with parchment, Silpat or aluminum foil. Bake in a preheated 450F oven for 25 minutes, flipping halfway through cooking.

Tender little bites of sweet potato spiked with a subtle, tangy spice. This dish is so easy to make that you could toss it together at the last minute, or plan ahead and serve it to company alongside a grilled flank steak and a spring salad.

It’s a simple side dish that’s a little different. Give it a go, and feel free to amp up the horseradish if you’re up for a nose-tingling, sinus-clearing good time.


Horseradish-Roasted Sweet Potatoes {printable version}

The amount of horseradish recommended below will result in a subtle flavor. Use more if you really, really like horseradish! Serves 3-4 as a side dish.

Prep Time: 5 minutes Bake Time: 25 minutes

  • 2 sweet potatoes or yams, peeled and diced into 1/2″-1″ cubes
  • 1 1/2 tbsp prepared horseradish
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • several turns freshly ground black pepper

1. Preheat oven to 450F. Whisk together the horseradish, minced garlic, olive oil, salt and pepper to form a thick paste.

2. Toss the cubed sweet potatoes with the horseradish mixture to coat. Spread on a cookie sheet lined with Silpat, parchment or aluminum foil and bake for 20-25 minutes, turning halfway through cooking. Serve immediately.


  1. It’s nice to have you back! This sounds wonderful!

  2. Omar Fares says:

    Dear Jenny, i´ve just run into your website. I must say that i´m blown away with the stunning family you have and the beautiful pictures and recipes you kindly show us. You are all lovely!
    ( Just an input: the Spyci Roasted Eggplant Marinara link isn´t working properly)

    I wish you a prosperous Year 2014, full of love, health and happiness.

    A friend from Brazil,
    Omar Fares


  1. […] To top it all off, Irwin and I had a fabulous dinner off the grill this evening, because the warm, sunny weather demanded it.  (Plus, I was craving steak after watching Top Chef right before bed last night, where they spent at least half the episode talking about it.)  The steak and asparagus off the grill hit the spot, and I even worked in a new recipe for my challenge: horseradish-roasted sweet potatoes. […]

Speak Your Mind