Horseradish & sweet potatoes is not a common combination but definitely something I suggest you try. Soft and sweet on the inside with a tangy crust on the outside; sounds like a match made in heaven to me. I came across the recipe below browsing The Food Network and though I initially was skeptical of the combination I decided to give it a try anyway.
Sweet Potatoes with Maple-Horseradish Butter
(recipe adapted from The Food Network)
2 pounds sweet potatoes (about 3 medium potatoes), peeled and cut into 1-inch chunks
1/4 cup pure maple syrup
1/4 cup low-sodium chicken broth
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/2 cup loosely packed flat-leaf parsley leaves, chopped
1 tablespoon prepared horseradish
Preheat the oven to 400 degrees F. Put the sweet potato chunks in a 3-quart casserole dish in an even layer.
Bring the maple syrup to a gentle boil in a small saucepan over medium-high heat. Boil for 1 minute, then add the broth. Let come to a boil again, then cook for 1 minute more. Turn off the heat and whisk in the butter. Pour the mixture over the sweet potatoes and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cover the dish with foil and roast until the potatoes are tender, about 30 minutes. Remove the foil and continue to roast until the sauce is reduced to a glaze, 10 to 15 minutes. Add the parsley, horseradish and 1/4 teaspoon salt and stir to coat the potatoes. Serve hot.