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Whipped Cardamom Sweet Potatoes

GODGIFU

"These sweet potatoes are the best ever."
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Ingredients

servings 474 cals
Original recipe yields 8 servings

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Directions

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  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.

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

Nutrition Facts


Per Serving: 474 calories; 22.7 g fat; 64.3 g carbohydrates; 5.7 g protein; 31 mg cholesterol; 163 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

Read all reviews 35
  1. 41 Ratings

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Most helpful positive review

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 instea...

Most helpful critical review

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-...

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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 instea...

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 ne...

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 t...

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 ...

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

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.

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 sav...

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-...

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...