Cardamom Mashed Sweet Potatoes|
A few years ago I went through a phase where I was addicted to cardamom and used it just about everything I made. While my family is very happy that phase is now over, a few of my experiments have become real favorites and this recipe easily tops the list of favorites. The flavor is subtle, but the pairing of sweet potatoes with the heady flavor of the aromatic cardamom makes for a superb side dish. We tend to like things a bit stronger in flavor at times so I will add extra cardamom to taste - and when pairing with an assertive main dish especially - like adding some fresh ginger to the dish as well. I cook the sweet potatoes up to two days in advance and just reheat them in the microwave before mashing right before serving. You can use three 16-ounce cans of sweet potatoes if you prefer, just heat them in the microwave until piping hot before mixing the ingredients.
3 pounds sweet potatoes, peeled, cooked, and mashed
1/2 cup butter, softened
1/2 cup heavy cream, warmed
1 teaspoon ground cardamom
1/2 teaspoon freshly grated nutmeg
Freshly ground black pepper
Combine all of the ingredients in a large bowl and mash by hand (for a chunkier mash) or with an electric mixer (for a smoother mash) until well mashed. Serve immediately.
Makes 10 servings.
Preparation Time: 10 minutes
Total Time: 10 minutes