WHIPPED CARDAMOM SWEET POTATOES
These sweet potatoes are the best ever.
Provided by GODGIFU
Categories Side Dish Vegetables Sweet Potatoes
Yield 8
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 474 calories, Carbohydrate 64.3 g, Cholesterol 30.5 mg, Fat 22.7 g, Fiber 8.8 g, Protein 5.7 g, SaturatedFat 8.7 g, Sodium 162.8 mg, Sugar 13.2 g
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Rachel Johnson
[email protected]Overall, I thought this recipe was a success. The potatoes were creamy and flavorful, and the cardamom added a nice touch. I would definitely make this dish again.
Cedric Chika
[email protected]These potatoes were a bit too spicy for my taste. I think I'll use less cardamom next time.
mhay Tuazon
[email protected]I'm not a big fan of sweet potatoes, but this recipe changed my mind. The cardamom and pecans added a delicious flavor that I loved.
Denisha Gaba
[email protected]This recipe is a great way to use up leftover sweet potatoes. I also added a bit of grated ginger to the potatoes, which gave them a nice zing.
Roman Ahamed
[email protected]I followed the recipe exactly and the potatoes turned out great. They were creamy and flavorful, with just the right amount of sweetness.
Jorge Chavez
[email protected]These potatoes were a disappointment. They were bland and mushy.
Chidiebele Obichukwu
[email protected]These potatoes were so easy to make and they turned out perfectly. I'll definitely be making them again soon.
Jade Turner
[email protected]This recipe is a keeper. I'll definitely be making it again.
Tianna Jones
[email protected]I made these potatoes for a potluck and they were a huge success! Everyone loved them.
jill valentine
[email protected]Yum! These potatoes were a perfect side dish for our Thanksgiving dinner. They were creamy, flavorful, and disappeared quickly!
Alex Percival
[email protected]The potatoes were a little bland. I think they needed more salt and pepper.
Silanoor Wafa
[email protected]These potatoes were a bit too sweet for my taste. I think I'll try them again with less sugar next time.
Lorena Garcia
[email protected]I'm always looking for new ways to cook sweet potatoes, and this recipe definitely delivered. The cardamom added a unique and unexpected flavor that I really enjoyed.
shawn straiko
[email protected]This was a great way to use up some leftover sweet potatoes. I loved the combination of flavors and the whipped texture.
Wolfred Gabriel
[email protected]Easy and delicious! I've never worked with cardamom before, but it was a great addition to this dish. The potatoes were perfectly creamy and flavorful.
Patrice M
[email protected]Whipped cardamom sweet potatoes were a hit! The earthy sweetness of the potatoes paired wonderfully with the warm, aromatic cardamom. The texture was smooth and creamy, with just a hint of crunch from the toasted pecans.