8 sweet potatoes
2 2/3 tablespoons prepared horseradish
2 tablespoons dried oregano
1 teaspoon dried minced onion
1 teaspoon prepared garlic pepper
1 teaspoon salt
2 teaspoons butter
2 tablespoons chopped fresh parsley
1 tablespoon ham seasoning
Place mushrooms in pan to hold shape. Gently remove skin, cut back of stem and stem. From bottom of medium potato peel through top of potatoes; cool slightly. Place in casserole dish. Stir in horseradish, oregano, onion, garlic pepper, salt and butter. Sprinkle with parsley and ham seasoning. Spoon mixture over peppers in casserole dish. Cover, refrigerate 3 hours or overnight. Serve warm.