Reviewed: Dec. 2, 2012

omg! So deelish! It's so simple yet the flavor is out of this world. Cardamom is expensive but well worth it! I love how I didn't have to peel the sweet potatoes too. I used some Smart balance instead of butter to save a few calories and it was AWESOME! This will be my go-to recipe for Thanksgiving and Xmas!

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Reviewer:

Courtney Williams

Cooking Level: Intermediate

Living In: West Grove, Pennsylvania, USA

Reviewed: Nov. 26, 2012

These were really good! I would personally add more cardamom next time I make these but I really like cardamom! I'd also add more shallots.

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Reviewer:

Crystal Von Picklestien

Cooking Level: Intermediate

Home Town: Abilene, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Nov. 4, 2012

Excellent potatoes, I really enjoyed the cardamom, which takes a simple dish to the next level. I didn't whip the potatoes, I just mashed them up with a fork. I used cayenne pepper rather than white pepper, but otherwise I stuck to the recipe. The fried shallots are the perfect finish. Thanks for sharing!

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: 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.

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Reviewer:

*~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Dec. 26, 2011

I made this recipe for Christmas dinner and it turned out great! Everyone loved it. Hands down, best sweet potato dish I've ever had. No changes necessary.

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Reviewer:

CLTcook

Reviewed: Dec. 31, 2010

this was not a hit at our Christmas dinner. We do not usually do the marshmallow candied yam thing, so I thought this would be good-not too sweet but still traditional. Nobody really ate it, not even my mom who loves sweet potatoes and cardomom, just not together apparently.

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Reviewer:

RBANDTM

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Tyler, Texas, USA

Reviewed: Dec. 7, 2010

The idea of combining sweet potatoes and cardamom is great. I didn't have onions or shallots so I skipped that step. But I did add 4 tbsp of brown sugar to the mix. Then salted lightly to taste (not needed if using salted butter) and skipped the pepper. I also added a little extra cardamom because I wanted to strengthen that flavor since it makes the whole dish special. Definitely roast the potatoes in the oven because IMHO that adds more flavor. Consider letting the potatoes cool until lukewarm because then you can just remove the skins by hand. Some reviewers did not like this whipped but that's just a personal preference. I thought the smooth texture was super.

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Reviewer:

robepp

Reviewed: May 25, 2010

Not a bad flavor, but good sweet potatoes just end up competing with the additions.

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Reviewer:

Ally

Cooking Level: Intermediate

Reviewed: Feb. 23, 2010

Heaven. I didn't whip the sweet potatoes, really no need. The butter makes it very yummy but if you're watching fats then it can easily do with less. It would still taste fine. The shallots are great, but carmelized onions would work if you can't find shallots. I spent a lot for shallots at a specialty store and it really wasn't any different than onions.

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