These sweet potatoes are the best ever.

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Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

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.

Nutrition Facts

474 calories; protein 5.7g 11% DV; carbohydrates 64.3g 21% DV; fat 22.7g 35% DV; cholesterol 30.5mg 10% DV; sodium 162.8mg 7% DV. Full Nutrition
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Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/27/2006
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. Read More
(16)

Most helpful critical review

Rating: 3 stars
01/15/2012
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. Read More
(3)
43 Ratings
  • 5 star values: 30
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/26/2006
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. Read More
(16)
Rating: 5 stars
10/19/2003
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. Read More
(13)
Rating: 5 stars
11/12/2006
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. Read More
(9)
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Rating: 4 stars
11/12/2005
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. Read More
(7)
Rating: 4 stars
10/19/2003
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. Read More
(5)
Rating: 5 stars
11/09/2005
delicious!!! make extra shallots because people hog them - it was the only dish at thanksgiving that was completely gone. Read More
(5)
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Rating: 5 stars
01/25/2010
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 savoury. Read More
(4)
Rating: 3 stars
01/15/2012
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. Read More
(3)
Rating: 4 stars
12/27/2006
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. Read More
(3)
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