Cardamom Sweet Potatoes Recipes
SWEET POTATO AND CARROT SOUP WITH CARDAMOM
A beautiful thick soup with bright orange colour and a hint of exotic spice. Perfect for autumn! Serve with a spoonful of plain yogurt and a sprig of fresh coriander for garnish.
Provided by Twinkeroo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan over medium-high heat. Stir in onions, and cook until golden brown, 5 to 7 minutes. Season with cardamom, turmeric, ginger, pepper flakes, cinnamon, cayenne; cook until fragrant, about 1 minute.
- Pour in chicken broth and water; add sweet potatoes and carrots. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, 25 to 30 minutes. Remove from heat, and puree in batches until smooth.
Nutrition Facts : Calories 286 calories, Carbohydrate 53.7 g, Cholesterol 17.7 mg, Fat 6.3 g, Fiber 8.8 g, Protein 4.9 g, SaturatedFat 3.7 g, Sodium 667.8 mg, Sugar 13.4 g
COCONUT CARDAMOM SWEET POTATOES
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
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
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 CARDAMOM SWEET POTATOES
These sweet potatoes are the best ever.
Provided by GODGIFU
Categories Side Dish Vegetables Sweet Potatoes
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
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.
CARDAMOM MASHED SWEET POTATOES
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
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).
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- Bruise the cardamom pods and shake out the seeds, then roughly crush them with a pestle and mortar.
- Peel and chop the onion and sweet potato, peel and finely grate the ginger, then peel and crush the garlic.Heat the oil in a large pan over a low heat.
- Add the onion and a small pinch of sea salt and cook for 10 minutes, or until soft and sweet, stirring often.Stir in the sweet potato, ginger, garlic and crushed cardamom seeds.
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Total Time 1 hr 47 mins
- Arrange sweet potato in a steamer basket over boiling water. Cover and steam 20 minutes or until very tender.
- While sweet potato cooks, process cinnamon and cardamom seeds in a coffee grinder or blender until finely ground; set aside, reserving 1/4 teaspoon for top of pie.
- When sweet potato is done, cool slightly, and process in a food processor until smooth. Whisk together spices (except for 1/4 teaspoon), sweet potato, eggs, and next 5 ingredients in a large bowl.
- Combine flour and 1/2 teaspoon salt. Cut in shortening with a pastry blender until the size of small peas. Sprinkle ice water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball. Roll dough to about 1/4" thickness on a lightly floured surface. Fit into an ungreased 9 1/2" deep-dish fluted tart pan; trim off excess pastry along edges. Line tart shell with aluminum foil, pressing foil into the flutes. Trim foil to within 1/2" of top of pan. Fold foil down over top edge of crust to prevent overbrowning.
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Estimated Reading Time 7 mins
- Sift flour, baking powder and salt into a large mixing bowl. Using a pastry cutter, cut in the cold butter until you have a coarse, crumbly mixture.
- In a separate mixing bowl, stir together mashed sweet potatoes, sour cream, milk, maple syrup and cardamom until smooth. Fold in the dry ingredients, stopping as soon as the last of the floury streaks has been incorporated. Don't overmix!
- Drop the dough onto the prepared baking sheet by the spoonful, leaving some space between the biscuits to avoid crowding. You should have enough to make twelve large-ish biscuits.
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CARDAMOM SWEET POTATO DOUGHNUTS WITH YOGURT GLAZE ...
From weightwatchers.com
- Preheat oven to 375°F. Lightly coat a 6-slot silicone doughnut pan (¼-cup capacity each) with nonstick spray.
- In a medium bowl, whisk together flour, baking powder, salt, and cardamom. In another medium bowl, whisk together sweet potatoes, applesauce, brown sugar, vanilla, and egg. Add sweet potato mixture to flour mixture; stir until well combined. Scrape batter into a medium zip-top plastic bag. Snip a hole in 1 bottom corner of bag; pipe batter evenly into prepared pan, smoothing top. Bake at 375°F until a wooden pick inserted in center comes out clean, about 15 minutes. Cool in pan 2 minutes; remove doughnuts from pan. Cool to room temperature.
- In a small bowl, stir together powdered sugar and yogurt; be patient and resist the urge to add more yogurt (the mixture will loosen as you continue to stir). Dip top of each doughnut in glaze to coat; sprinkle glaze evenly with pecans.
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