Reviewed: 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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vicki woodyard


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Reviewed: Apr. 22, 2008

Very good - interesting flavor. I think I like the cardamom better than cinnamon. I skipped the scallions; I'll try that next time.

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I made this recipe with the canned fried onion bits on top that people often use on green bean casserole, instead of shallots, because one of my kids has a huge aversion to onions but will eat those canned things. Excellent even with that substitution. Someday I will make them following the recipe more exactly, too. Truth be told, the cardamom is an excellent addition to the mashed sweet potatoes and they would make a fine side dish even without any onions at all. This recipe is definitely a keeper!

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Mary S.

	Cooking Level: Expert Living In: Overland Park, Kansas, USA
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Reviewed: Dec. 27, 2006

This was extremely good. The cardamom gave it just enough extra flavor that really made these not just simple to make, but really made it look like I had gone to more trouble than I had. I even pulled about half of the mixture and put it into a casserole dish and topped with marshmallows, because we had never tried sweet potatoes with marshmallows. Well, it was this one that was gone before the "plain" mashed ones! I recommend this recipe for anyone who loves sweet potatoes, it gives it some uniqueness but leaves what you love about them in tact.

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Gwenn

	Cooking Level: Intermediate Living In: Philadelphia, Pennsylvania, USA
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Reviewed: Dec. 27, 2006

An excellent alternative to the traditional, overly sugared sweet potato recipes you usually see (especially for the holidays). The cardamom adds an interesting flavor and you can really taste the sweet potatoes. I made most of this ahead of time for Christmas dinner, reheated the potatoes in the oven and then fried the shallots to add right before we sat down - a huge time saver! Next time I will try "mashing" the potatoes in the food processor to get them extra creamy.

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Nicole P.


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Reviewed: 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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MEEMS13408

	Cooking Level: Intermediate Home Town: Grand Rapids, Michigan, USA Living In: Grand Haven, Michigan, USA
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Reviewed: Nov. 27, 2006

I prepared this for Tday and it was delicious. I actually made it the day before which worked out well. Every year I forget the diff between yams and sweet potatoes but now I know that the orange/red ones are the way to go. I had made sweet potato pie so I really didn't want a syrupy marmellowy side dish. This did the trick. It reminded me of the sweet potatoes I used to get at an upscale restaurant. I think I overcooked my shallots but they were still good. I served them on the side because I figured the kids wouldn't want them (I was correct). Thanks for the yummy recipe. I'll be making them again.

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nucook


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Reviewed: 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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Sofi


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Reviewed: 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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SEDRAY


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Reviewed: 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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Evelyn in KC

	Cooking Level: Intermediate Home Town: Parsons, Kansas, USA Living In: Kansas City, Missouri, USA
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Reviewed: 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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LOKAAUGUNUM

	Cooking Level: Intermediate Home Town: West Chester, Pennsylvania, USA Living In: Exton, Pennsylvania, USA
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Reviewed: 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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LOYATUFA


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Reviewed: 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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JRTNCORGI


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Reviewed: 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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MARINEL


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Reviewed: 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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LUTHIEN


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Whipped Cardamom Sweet Potatoes

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