Sweet Potato Recipe

Sweet potatoes are often my favorite part of Thanksgiving.  In the past it was because of the marshmallows.  I definitely have a sweet tooth.  However, last year we tried to make Dan’s fathers traditional sweet potatoes (Jackie Gleason sweet potatoes) and it turned into such a fail that I was turned off of marshmallows (well, those attached to Thanksgiving at least). 

Annissa offered to bring this recipe that she had been eyeing for awhile and since I’m a sucker for cardamom, I was delighted!  It did not disappoint.  It was so light and just a little bit sweet.  I have a feeling we’ll be making this for future family gatherings!
Whipped Sweet Potatoes and Cardamom
From Bon Appétit

  • 4 3/4 lbs(~10) sweet potatoes
  • 2 sticks butter, room temperature
  • 3/4 cup whipping cream, warmed
  • 1 tsp ground cardamom
  • 1/4 tsp ground nutmeg

Preheat oven to 325.

Line 2 large baking sheets with heavy-duty foil and distribute potatoes evenly. Don’t forget to pierce each of the potatoes with fork. Bake for about an hour and a half or until very tender.  Let cool slightly.

Preheat oven to 350.

Peel the warmed potatoes and place in bowl of your electric mixer(this is when I’m thankful that we registered for the Kitchen Aid!). Beat the potatoes until they are mashed and then add the rest of the ingredients. Whip the potato mixture until it is smooth and creamy and then season with salt. Transfer the potato mixture to a baking dish(Annissa used a 13x9 oval dish).  The potatoes can be made up to a day ahead and left to chill in the fridge.  If you do this, than bring the potatoes to room temperature and bake at 350 for about 45 minutes or until they begin to brown.
Nutritionals(Serves 24): Cals: 150, Fat: 10, Carb: 13, Fiber: 1.7, Protein: 1.1