Whipped Cardamom Sweet Potatoes recipe

8 servings

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.