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
johnsonr@yahoo.comOverall, 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
c_c@gmail.comThese potatoes were a bit too spicy for my taste. I think I'll use less cardamom next time.
mhay Tuazon
t_mhay@aol.comI'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
gaba-d75@hotmail.comThis 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
roman.ahamed10@gmail.comI followed the recipe exactly and the potatoes turned out great. They were creamy and flavorful, with just the right amount of sweetness.
Jorge Chavez
chavez_j@yahoo.comThese potatoes were a disappointment. They were bland and mushy.
Chidiebele Obichukwu
chidiebeleo5@yahoo.comThese potatoes were so easy to make and they turned out perfectly. I'll definitely be making them again soon.
Jade Turner
j_turner20@aol.comThis recipe is a keeper. I'll definitely be making it again.
Tianna Jones
jonestianna66@yahoo.comI made these potatoes for a potluck and they were a huge success! Everyone loved them.
jill valentine
jill-valentine@yahoo.comYum! These potatoes were a perfect side dish for our Thanksgiving dinner. They were creamy, flavorful, and disappeared quickly!
Alex Percival
percival-alex27@hotmail.frThe potatoes were a little bland. I think they needed more salt and pepper.
Silanoor Wafa
silanoor-wafa@hotmail.co.ukThese potatoes were a bit too sweet for my taste. I think I'll try them again with less sugar next time.
Lorena Garcia
lorena-garcia19@gmail.comI'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
straiko.shawn17@hotmail.comThis was a great way to use up some leftover sweet potatoes. I loved the combination of flavors and the whipped texture.
Wolfred Gabriel
wolfred-gabriel29@gmail.comEasy 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
p.m@yahoo.comWhipped 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.