Whipped Cardamom Sweet Potatoes Recipe - Allrecipes.com
Whipped Cardamom Sweet Potatoes Recipe

Whipped Cardamom Sweet Potatoes

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"These sweet potatoes are the best ever."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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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.
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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 More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Jan 15, 2012

These weren't bad. I love sweet potatoes and love, love, love cardamom, and while they went nicely together, there was a little too much cardamom and my husband kept saying they tasted dessert-y. Also, for texture and ease, I just mashed the potatoes with a fork since they were incredibly soft after roasting. When you try these, cut back on the cardamom, but just by a pinch or so.

 

37 Ratings

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.

 
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.

 
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.

 
Nov 08, 2005

delicious!!! make extra shallots because people hog them - it was the only dish at thanksgiving that was completely gone.

 
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.

 
Jan 25, 2010

These are fantastic! I didn't whip them, just used a masher. Everyone loved them and the deep fried shallots are a winner. These will become part of the rotation. Simple, different and oh so savoury.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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