Cardamom Sweet Potatoes Recipes

CARDAMOM SWEET POTATOES

Cardamom Sweet Potatoes image

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

Ingredients

1 can (40 ounces) sweet potatoes, drained or 1-1/2 pounds fresh sweet potatoes, cooked
9 tablespoons brown sugar, divided
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
2/3 cup milk
2 tablespoons butter, melted

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 :

COCONUT CARDAMOM SWEET POTATOES

Coconut Cardamom Sweet Potatoes image

My husband likes this, and he normally does not like sweet potatoes, specifically the sweet Thanksgiving ones. This really does not have to be baked. It did taste much better after chilling and then reheating than it did initially. Recommend allowing time to meld the flavors.

Provided by Debbie R.

Categories Yam/Sweet Potato

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

5 medium sweet potatoes, peeled and cut into 3/4-inch pieces (3.5 - 4 lbs)
3/4 cup light coconut milk
2 teaspoons cardamom, ground
1 teaspoon vanilla extract
1 teaspoon coconut extract (could add another 1/2 tsp perhaps)
1/4 cup honey
1 tablespoon brown sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/3 cup chopped pecans

Steps:

Bring large pot of water to a boil over high heat. Add sweet potatoes. Return to boiling. Cook until soft, about 10 minutes. Drain and put in a large bowl.
Add coconut milk, cardamom, vanilla, coconut extract, honey, brown sugar, salt, black pepper and cayenne; in other words, everything except the peanuts. Mix until smooth.
Put in a 9x9 dish. Sprinkle pecans over it.
Bake at 325 for 45 - 50 minutes or until edges are slightly browned. Cool on a rack for 10 minutes and serve.

Nutrition Facts : Calories 115.6, Fat 2.7, SaturatedFat 0.2, Sodium 152.9, Carbohydrate 22.3, Fiber 2.4, Sugar 11.2, Protein 1.4

WHIPPED SWEET POTATOES WITH CARDAMOM

Whipped Sweet Potatoes with Cardamom image

Categories Milk/Cream Mixer Dairy Side Bake Thanksgiving Sweet Potato/Yam Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 12

Number Of Ingredients 5

Ingredients

4 3/4 pounds sweet potatoes (about 10)
1 cup (2 sticks) butter, room temperature
3/4 cup whipping cream, heated
1 teaspoon ground cardamom
1/4 teaspoon ground nutmeg

Steps:

Preheat oven to 325°F. Line 2 large baking sheets with heavy-duty foil. Place potatoes on baking sheets. Pierce potatoes with fork. Bake until very tender, about 1 1/2 hours. Let cool slightly.
Increase temperature to 350°F. Peel warm potatoes and place in bowl of heavy-duty electric mixer. Beat potatoes until mashed. Add butter, cream, cardamom and nutmeg. Whip until smooth and creamy. Season with salt. Transfer potatoes to 13 x 9-inch oval baking dish. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Bake potatoes until heated through and beginning to brown on top, about 45 minutes.

CARDAMOM MASHED SWEET POTATOES

Cardamom Mashed Sweet Potatoes image

What you see is what you get but the cardamom is a nice surprise. The recipe is from the World Food Cafe in London (UK). They offer a sweet pepper relish with it but I'd prefer thinly sliced sweet peppers in a sweet sour vinaigrette. For vegetarians this is fine as a main dish but I can see this as a nice side dish for roast lamb or even chicken. I have altered the recipe slightly to my taste and if you want to go vegan use vegetable oil instead of butter. I find adding the honey too sweet but taste and decide. Also, I prefer white pepper in combination with cardamom. It's your call. Do not use canned peas. That would be horrible. Apparently the recipe originated in Tanzania on a visit to a game reserve. The cook was creatively catering to a vegetarian.

Provided by rangapeach

Categories Yam/Sweet Potato

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb sweet potatoes or 1/2 lb yam, peeled and sliced
1 1/2 cups corn kernels
1 bunch spinach, stemmed washed and chopped
3 tablespoons butter
1 large onion, sliced
1 teaspoon ground cardamom
salt and pepper
1 teaspoon honey (optional)
1 cup sliced snap peas (optional)

Steps:

Boil the potatoes until tender.
Drain.
Cook the corn briefly (also peas if using) by steaming no more than 3 minutes.
Add the spinach in the last minute or so.
Drain water and remove from heat.
Melt the butter and saute the onions slowly until caramelized.
Mash the potato and season with cardamom, salt and pepper to taste.
Stir in the onions.
Then add the other vegetables and honey (if using).
You may also add more butter (if your lover will let you).

CARDAMOM-SCENTED LAMB WITH MASHED SWEET POTATOES

Cardamom-Scented Lamb with Mashed Sweet Potatoes image

Categories Lamb Roast Dinner Meat Rack of Lamb Sweet Potato/Yam Winter Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

Sauce
1 tablespoon butter
2 tablespoons tomato paste
6 garlic cloves, minced
2 teaspoons chopped fresh thyme
2 cups dry red wine
1 cup canned beef broth
1 cup canned low-salt chicken broth
Lamb
2 tablespoons shelled cardamom seeds
2 1 1/4- to 1 1/2-pound racks of lamb, trimmed
2 tablespoons olive oil
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
4 teaspoons coarse-grained mustard
Mashed Sweet Potatoes with Maple Syrup

Steps:

For sauce:
Melt 1 tablespoon butter in heavy medium saucepan over medium-high heat. Add tomato paste, garlic and thyme; sauté 1 minute. Add wine and boil until reduced by half, about 8 minutes. Add both broths; boil until reduced to 1 1/4 cups, about 10 minutes. (Can be made 1 day ahead. Cover and refrigerate.)
For lamb:
Preheat oven to 450 °F. Toast cardamom seeds in heavy small skillet over medium heat until fragrant, about 2 minutes. Cool. Transfer to spice grinder; grind coarsely.
Sprinkle lamb with cardamom, salt and pepper. Heat oil in heavy large skillet over high heat. Add 1 lamb rack; sear until brown, turning occasionally, about 6 minutes. Transfer lamb, meat side up, to baking sheet. Repeat with second lamb rack. Roast until meat thermometer inserted into center registers 125°F for medium-rare, about 18 minutes. Let stand 5 minutes. Cut lamb between bones into chops.
Bring sauce to simmer. Reduce heat to low. Add butter and mustard; whisk just until butter melts. Season with pepper. Spoon sauce onto plates. Top with sweet potatoes and lamb and serve.

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