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Whipped Sweet Potatoes with Crispy Shallots

Source: Food & Wine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour
  Serves 10
5 pounds medium to large sweet potatoes
1 stick (4 ounces) unsalted butter, at room temperature
1/2 teaspoon ground cardamom
vegetable oil, for frying
1/4 pound shallots, thinly sliced
Preheat the oven to 400 degrees F. Pierce the sweet potatoes with the tip of a knife and bake for about 40 minutes, or until tender. Turn the oven down to 250 degrees F.

Slit the skins and scoop the potatoes into a large bowl. Add the butter and cardamom and beat with an electric mixer at low speed until smooth and fluffy. Season with salt and white pepper. Transfer to a serving dish and keep warm.

In a large deep skillet, heat 1 inch of oil until shimmering. Add half of the shallots and fry over moderate heat, stirring, until crisp, 2 to 3 minutes. Using a slotted spoon, transfer the shallots to paper towels. Sprinkle with salt. Repeat with the remaining shallots. Scatter the shallots over the sweet potatoes and serve.


The recipe can be prepared 1 day ahead. Store the shallots in an airtight container. Rewarm and rewhip the potatoes; recrisp the shallots in the oven if necessary.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 10
Calories: 348
Fat. Total: 12g
Fiber: 7g
Carbohydrates, Total: 57g
Sodium: 32mg
% Cal. from Fat: 31%
Cholesterol: 25mg
Protein: 4g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: susan Reviewed: 11/22/2010
whipped sweet potatoes
I love sweet potatoes but can't handle marsh mellows so this recipe with the very mild shallots is perfect!
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