Cardamom Scented Sweet Potato Rounds With Cilantro Recipes

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CARDAMOM-SCENTED SWEET POTATO ROUNDS WITH CILANTRO



Cardamom-Scented Sweet Potato Rounds with Cilantro image

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

1 1/2 teaspoons coriander seeds
6 tablespoons unsalted butter
6 cardamom pods, seeds removed and crushed, pods reserved
Kosher salt and freshly ground pepper
4 pounds sweet potatoes, scrubbed and cut into 1/2-inch rounds
1/3 cup packed coarsely chopped cilantro leaves and stems

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.

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

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.

SWEET POTATO WITH KALE AND RICOTTA



Sweet Potato with Kale and Ricotta image

Sweet, salty, and spicy -- with a garlic kick -- this dish captures a range of tasty flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h

Number Of Ingredients 8

4 medium sweet potatoes (8 to 10 ounces each), pricked all over with a fork
2 tablespoons olive oil
2 garlic cloves, thinly sliced crosswise
1 bunch kale (about 1 1/4 pounds), thick stems removed, leaves torn into large pieces and washed with water left clinging
Coarse salt and ground pepper
1 to 2 tablespoons balsamic vinegar
1/2 teaspoon red-pepper flakes
1 cup part-skim ricotta cheese

Steps:

  • Preheat oven to 450 degrees. Place potatoes on a rimmed baking sheet and rub with 1 tablespoon oil. Bake until easily pierced with the tip of a paring knife, 45 minutes to 1 hour.
  • Meanwhile, in a large skillet, heat remaining oil over medium-high. Add garlic; cook until golden, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper towel to drain.
  • Add as much kale as will fit in the skillet; season with salt and pepper. Continue to add kale as the leaves cook down. Cook, tossing frequently until tender, 3 to 5 minutes. Stir in vinegar and red-pepper flakes.
  • Open each potato; add salt and pepper. Top with ricotta, kale, and garlic.

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