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Whipped Cardamom Sweet Potatoes
SUBMITTED BY:
GODGIFU
"These sweet potatoes are the best ever."
RECIPE RATING:
Read Reviews
(15)
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SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
5 pounds sweet potatoes
1/2 cup unsalted butter, softened
1/2 teaspoon ground cardamom
salt and pepper to taste
1 quart vegetable oil for frying
3/4 pound thinly sliced shallots
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Prick sweet potatoes with a fork. Bake for 1 hour or until tender; reduce oven temperature to 250 degrees F (120 degrees C).
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.
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.
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.
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REVIEWS
Reviewed on Oct. 19, 2003 by LUTHIEN
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LUTHIEN
Oct. 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.
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11 users found this review helpful
These potatoes were incredibly easy. I was so grateful I didn't have to peel them, and once...
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Reviewed on Nov. 12, 2006 by SEDRAY
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SEDRAY
Nov. 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.
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5 users found this review helpful
VERY tasty recipe, I love the cardamom with the sweet potatoes. I made this for Thanksgiving...
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Reviewed on Dec. 26, 2006 by
MEEMS13408
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MEEMS13408
Dec. 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.
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3 users found this review helpful
The cardamom adds so much depth to this otherwise simple recipe. I made them for our "fancy"...
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Reviewed on Nov. 12, 2005 by
Evelyn in KC
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Evelyn in KC
Nov. 12, 2005
These were quite tasty. I like the flavor of sweet potatoes (and they're good for you!), but I am NOT a fan of the whole marshmallow/brown sugar thing. I also didn't have shallots but used mild red onion in its place, which was okay, though next time I would chop it rather than slice it in rings.
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3 users found this review helpful
These were quite tasty. I like the flavor of sweet potatoes (and they're good for you!), but I...
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Reviewed on Nov. 8, 2005 by
LOKAAUGUNUM
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LOKAAUGUNUM
Nov. 8, 2005
delicious!!! make extra shallots because people hog them - it was the only dish at thanksgiving that was completely gone.
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3 users found this review helpful
delicious!!! make extra shallots because people hog them - it was the only dish at...
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Reviewed on Oct. 19, 2003 by MARINEL
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MARINEL
Oct. 19, 2003
I liked the combination of flavors in this recipe. I am a fan of cardamon. However, I would simply fork mash the Sweets next time to give them a little more texture.
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3 users found this review helpful
I liked the combination of flavors in this recipe. I am a fan of cardamon. However, I would...
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Reviewed on Feb. 5, 2005 by LOYATUFA
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LOYATUFA
Feb. 5, 2005
I *loved* this recipe. The cardamom flavor went amazingly well with the sweet potatos. I used garnet yams and also skipped the shallots all together. The only downside was they were a bit too thick. Next time I will add some milk to make them creamier.
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2 users found this review helpful
I *loved* this recipe. The cardamom flavor went amazingly well with the sweet potatos. I used...
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Reviewed on Nov. 24, 2006 by Sofi
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Sofi
Nov. 24, 2006
This is a great recipe for sweet potatoes. Simple yet delicious. We just tried it yesterday for our Thanksgiving dinner and all our guests loved it! The cardamom taste is amazing and adds a unique flavor to it. We mixed sweet potatoes with yams which gave us a nice mix of colors (yellow and orange). We will definitely be making this one again!
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1 user found this review helpful
This is a great recipe for sweet potatoes. Simple yet delicious. We just tried it yesterday...
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Reviewed on Feb. 25, 2004 by JRTNCORGI
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JRTNCORGI
Feb. 25, 2004
This is a really sophisticated and easy way to dress up sweet potatoes, especially for those of us who don't like the gooey sweet marshmallowed variety. Even without the fried shallots, this is a tasty dish full of beta carotene!
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1 user found this review helpful
This is a really sophisticated and easy way to dress up sweet potatoes, especially for those...
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Reviewed on Jun. 20, 2008 by vicki woodyard
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vicki woodyard
Jun. 20, 2008
I liked this very much since it is a bit different than the traditional sweet potato recipes. I did not try the shallots, as they are not popular down south.
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0 users found this review helpful
I liked this very much since it is a bit different than the traditional sweet potato recipes....
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