INGREDIENTS
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1 & 1/4 pounds orange-fleshed sweet potatoes
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1 pound parsnips
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1/3 cup heavy cream
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2 tablespoons unsalted butter
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1/2 teaspoon table salt
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1 packed tablespoon freshly grated horseradish, divided
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additional salt and horseradish to taste
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sugar, maple syrup, or honey if needed to sweeten