I sprang for the walnut oil but substituted 2 tbsp. ground ginger for the fresh, and 1/2 tsp. ground cinnamon, 1/4 tsp. ground cloves, and 1/4 tsp. ground alspice for the cardamom. Potatoes stayed moist and were a nice compliment to the turkey. Everybody liked them.
This was a great recipe that I made for a dinner party, word of caution: cut the ginger in half at least! The ginger is potent and too strong, but if you cut back on it, it works! I would make this again.
Great recipe! Really simple and easy to make. I substitute vegetable oil for the walnut oil since I never have any on hand and it turns out scrumptious.
I think the key to this recipe is knowing your own tastes. (After reading the reviews) I used maybe 1 T. ginger and 1/2 t cardamom. It was very tasty but I expected there to be a bit more caramelization. Everyone liked it and it was not sickly sweet like marshmallow versions of this recipe.
This recipe got my attention last Thanksgiving and will be definitely be served again this year. Even my parents who generally avoid any unusual dish raved about these sweet potatoes. I would advise anyone thinking of making this dish to gauge their own tolerance for ginger and cardamom and adjust the recipe amounts to taste - this recipe allows for quite a bit of personalization. I also agree with other reviewers: nutmeg is essential as is fresh grated (not ground) ginger.
My husband doesn't like Sweet Potatoes but he loves this recipe. I tripled this recipe for a family gathering and the potatoes were gone with in fifteen minutes. They are still raving about them. Cardamon makes anything great. Oh! I ran out of honey and substituted brown sugar and it still worked.
I screwed up this recipe because I added all of the spices and ingredients to my pot of apples instead of the sweet potatoes. I had gotten my two recipes mixed up and looked at the wrong printout (I was in between soccer games and totally rushed for time). Anyway I ended up mixing the apples with the sweet potatoes (used a small can). Results were outstanding. Even though I messed up everything it all turned out just great. Served with the pork tenderloin with bourbon.
I made this for Thanksgiving. It was way too much ginger. Cardamon has such a wonderful flavor; I felt the ginger completely over powered the taste of anything else. I'll cut the ginger down next time and it will be great!
Exactly what I wanted! Not too sweet like the marshmallow ones and not mashed. It was all gone. I actually sliced and baked in a casserole dish.
