Whipped Cardamom Sweet Potatoes

Yield

8 servings

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5 pounds: sweet potatoes

1/2 cup: unsalted butter, softened

1/2 teaspoon: ground cardamom

: salt and pepper to taste

1 quart: vegetable oil for frying

3/4 pound: thinly sliced shallots

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.

Calories: 474 kcal

Carbohydrates: 64.3 g

Cholesterol: 31 mg

Fat: 22.7 g

Fiber: 8.8 g

Protein: 5.7 g

Sodium: 163 mg