Serve this dish instead of standard mashed potatoes for a delicious and more nutritious side.
- 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
Tip: 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. You can also use a stand mixer to whipe the potatoes.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
348 calories; 12g total fat; 25mg cholesterol; 32mg sodium; 57g carbohydrates; 7g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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