Whipped Beauregard Yams With Cardamom Recipes

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WHIPPED BEAUREGARD YAMS WITH CARDAMOM



Whipped Beauregard Yams With Cardamom image

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

2 1/2 lbs beauregard yams (or your favorite variety)
1/3-1/2 cup butter, room temperature
1/2 cup whipping cream, heated slightly
1/2 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
salt
white pepper

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 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.

LIGHTER WHIPPED CANDIED BRANDIED YAMS WITH PECANS



Lighter Whipped Candied Brandied Yams With Pecans image

Entered for safe-keeping. From Evelyn Tribole's "More Healthier Homestyle Cooking." This version reduces the amount of brown sugar and brandy, uses egg whites in place of whole eggs, and eliminates butter in the yam mixture. Note that Splenda Brown Sugar Blend for Baking may be substituted for the brown sugar, but you will need only half as much.

Provided by KateL

Categories     Yam/Sweet Potato

Time 38m

Yield 8 serving(s)

Number Of Ingredients 12

40 ounces canned yams, drained or 4 2/3 cups mashed sweet potatoes
2 tablespoons brown sugar or 1 tablespoon Splenda brown sugar blend
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons brandy or 1 teaspoon rum extract
1 teaspoon cornstarch
1 teaspoon vanilla extract or 1 teaspoon vanilla essence
1/4 teaspoon salt
4 egg whites
1/2 cup brown sugar or 1/4 cup Splenda brown sugar blend
2 tablespoons light butter
1/4 teaspoon ground cinnamon
1/4 cup pecans, chopped

Steps:

  • MAKE THE YAMS:.
  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large bowl, using an electric mixer set on medium speed, beat the yams for 2 minutes, or until well mashed.
  • Beat in the brown sugar, orange juice concentrate, brandy or rum extract, cornstarch, vanilla extract and salt.
  • Add the egg whites and beat until smooth.
  • Transfer to a shallow 2-quart baking dish and smooth the surface.
  • MAKE THE TOPPING:.
  • In a microwaveable bowl, combine the brown sugar, butter, and cinnamon.
  • Microwave on HIGH for 30 seconds, or until melted.
  • Stir until blended.
  • ASSEMBLE CASSEROLE:.
  • Scatter the pecans over the yams and drizzle with the toppping.
  • Bake for 30-35 minutes or until the topping is golden and bubbly.

Nutrition Facts : Calories 300.4, Fat 4.7, SaturatedFat 1.5, Cholesterol 3.8, Sodium 132.8, Carbohydrate 58.5, Fiber 5.9, Sugar 19.3, Protein 4.5

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