Whipped Beauregard Yams With Cardamom Recipes
WHIPPED BEAUREGARD YAMS WITH CARDAMOM
Two of my favorite things: yams and cardamom! A recipe from Bon Appetit November 1996 issue. Original recipe calls for sweet potatoes, which you can substitute but I like my Beauregards.
Provided by COOKGIRl
Categories Yam/Sweet Potato
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Pierce each yam with a fork several times and place the yams on the baking sheet.
- Bake yams until tender, about 1 hour depending on size.
- Decrease the oven temperature to 350 degrees. Peel the warmed yams and place in a heavy mixing bowl.
- Beat yams with electric mixer until mashed. Next add the butter, whipping cream, ground cardamom and grated nutmeg. Whip until smooth and creamy.
- Season with salt and white pepper.
- Transfer potatoes to 3 quart oven-proof baking dish and bake until heated through and beginning to brown on the top, approximately 30-35 minutes.
- Season to taste. Serve warm.
Nutrition Facts : Calories 379, Fat 17.9, SaturatedFat 11.1, Cholesterol 54.3, Sodium 95.3, Carbohydrate 52.9, Fiber 7.4, Sugar 1, Protein 3.4
WHIPPED CARDAMOM SWEET POTATOES
These sweet potatoes are the best ever.
Provided by GODGIFU
Categories Sweet Potato Side Dishes
Yield 8
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 474 calories, Carbohydrate 64.3 g, Cholesterol 30.5 mg, Fat 22.7 g, Fiber 8.8 g, Protein 5.7 g, SaturatedFat 8.7 g, Sodium 162.8 mg, Sugar 13.2 g
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 :
WHIPPED SWEET POTATOES WITH CARDAMOM
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
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.
WHIPPED CARDAMOM SWEET POTATOES
These sweet potatoes are the best ever.
Provided by GODGIFU
Categories Sweet Potato Side Dishes
Yield 8
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 474 calories, Carbohydrate 64.3 g, Cholesterol 30.5 mg, Fat 22.7 g, Fiber 8.8 g, Protein 5.7 g, SaturatedFat 8.7 g, Sodium 162.8 mg, Sugar 13.2 g
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