Whipped Cardamom Sweet Potatoes

Whipped Cardamom Sweet Potatoes

31
GODGIFU 1

"These sweet potatoes are the best ever."

Ingredients {{adjustedServings}} servings 474 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 64.3g
  • 21%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Prick sweet potatoes with a fork. Bake for 1 hour or until tender; reduce oven temperature to 250 degrees F (120 degrees C).
  3. Scoop potato flesh out of skins and place into a mixing bowl. Slowly beat in the butter and cardamom. Whip until potatoes are smooth and fluffy; season with salt and white pepper. Keep warm in oven.
  4. In a large deep skillet, heat 1 inch of oil until shimmering. Add 1/2 of the shallots to oil and fry until crisp. Transfer the shallots, using a slotted spoon, to a paper towel; season with salt. Repeat the process until all the shallots are fried. Garnish top of potatoes with shallots.
Tips & Tricks
Gourmet Sweet Potato Classic

See how to make a top-rated sweet potato casserole.

How to Fix Burnt Sweet Potato Casserole

Topping burn on your sweet potato casserole? We’ve got just the fix.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • Note
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 31

  1. 37 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
MEEMS13408
12/26/2006

The cardamom adds so much depth to this otherwise simple recipe. I made them for our "fancy" christmas dinner and everyone raved (even the little ones)! I skipped the fried shallots and instead put the potatoes into a caserole dish and sprinkled with brown sugar. Then put it under the broiler until the brown sugar was crispy.

LUTHIEN
10/19/2003

These potatoes were incredibly easy. I was so grateful I didn't have to peel them, and once they were baked the rest was a snap. They got rave reviews from my family. Best of all, they didn't need added sugar or syrup, so our diabetics didn't have to compensate for it. The cardamom gave it interesting flavor and the fried shallots were a nice complement. It was a terrific addition to our Thanksgiving meal.

SEDRAY
11/12/2006

VERY tasty recipe, I love the cardamom with the sweet potatoes. I made this for Thanksgiving last year and it went fast, I am looking forward to having it again this year! You can even leave the butter out and it's just fine.