CARDAMOM-SCENTED SWEET POTATO ROUNDS WITH CILANTRO
The mildly spicy, citrusy taste and floral aroma of cardamom brighten the rich flavor of the creamy sweet potatoes in this dish.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees with racks in upper and lower thirds. In a small skillet over medium-high, toast coriander seeds until dark brown and fragrant, about 3 minutes. Grind in a spice grinder, or crush with a mortar and pestle.
- In a small saucepan, bring butter, coriander, cardamom seeds and pods, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper to a boil. Toss with potatoes on a rimmed baking sheet to evenly coat. Transfer half of potatoes to a second rimmed baking sheet; spread in a single layer on both sheets.
- Roast, flipping potatoes and rotating sheets once halfway through, until potatoes are easily pierced with the tip of a knife and golden brown in places, 30 to 35 minutes. Serve, sprinkled with cilantro.
CARDAMOM SWEET POTATOES
If you're looking for a tasty change of pace from traditional mashed potatoes, give this recipe a try. You can use either canned or fresh sweet potatoes with wonderful results.-Sandy Waters, Mt. Lebanon, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a bowl, beat sweet potatoes, 6 tablespoons brown sugar, vanilla, salt, nutmeg and cardamom. Add milk; mix well. Spoon into a greased 1-qt. casserole. Drizzle with butter; sprinkle with remaining brown sugar. Bake at 350° for 40 minutes or until top is lightly browned.
Nutrition Facts :
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