Cardamom Mashed Sweet Potatoes
Cook Time: 20 minutes
Prep Time: 10 minutes
Total Time: 30 minutes
Description:
Indulge in the delightful surprise of cardamom-infused mashed sweet potatoes, a recipe borrowed from the culinary treasure troves of the World Food Cafe in London, UK. While traditionally served with a sweet pepper relish, we opt for thinly sliced sweet peppers dressed in a sweet-sour vinaigrette to enhance the flavors. This dish stands proud as a satisfying main for vegetarians but also pairs exquisitely as a sidekick to succulent roast lamb or tender chicken. We’ve tweaked the original recipe to suit personal tastes, offering a vegan alternative by substituting butter with vegetable oil. Tread lightly with the honey, as sweetness levels can varyβfeel free to adjust to your liking. Our preference veers towards white pepper to complement the fragrant cardamom, but the choice is yours. A word of caution: canned peas are a definite no-go in this recipe, as fresh is always best. Legend has it that this culinary gem traces its origins back to Tanzania, where a creative cook whipped it up in the midst of a game reserve, catering ingeniously to vegetarian palates.
Recipe Category: Yam/Sweet Potato
Keywords: Potato, Vegetable, South African, African, Low Protein, Low Cholesterol, Healthy, Potluck, < 30 Mins, Stove Top
Ingredients:
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 1/2 |
| Corn kernels | 1 1/2 |
| Spinach | 1 |
| Butter | 3 tbsp |
| Onion | 1 |
| Ground cardamom | 1 tsp |
| Honey | To taste |
Nutritional Information:
- Calories: 288.2
- Fat Content: 12.7g
- Saturated Fat Content: 7.5g
- Cholesterol Content: 30.5mg
- Sodium Content: 217mg
- Carbohydrate Content: 41.9g
- Fiber Content: 7.6g
- Sugar Content: 5.8g
- Protein Content: 7.6g
Recipe Instructions:
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Boil the sweet potatoes until they’re tender, ensuring they’re cooked through but not overly soft.
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Drain the potatoes thoroughly, removing excess water to avoid a watery mash.
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Steam the corn kernels briefly, along with the peas if you’re using them. Aim for no more than 3 minutes to retain their crispness and vibrant color.
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Add the spinach to the steaming pot in the last minute of cooking, allowing it to wilt slightly without losing its fresh green hue.
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Once cooked, drain the water from the vegetables and remove them from the heat to prevent further cooking.
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In a separate pan, melt the butter over gentle heat, taking care not to let it brown.
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Saute the onions in the melted butter, allowing them to slowly caramelize to a golden brown, releasing their sweet aroma and flavor.
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Mash the boiled sweet potatoes to a smooth consistency, infusing them with the warm, aromatic essence of ground cardamom, seasoning with salt and pepper to taste.
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Stir in the caramelized onions, ensuring they’re evenly distributed throughout the mash, adding a depth of flavor and sweetness.
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Next, incorporate the cooked vegetables into the mashed sweet potatoes, gently folding them in to maintain their integrity and texture.
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If desired, drizzle honey over the mixture, delicately balancing sweetness against the robust flavors of the dish.
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For an extra indulgent touch, feel free to add a pat of butter, if your heart (or your lover) desires a richer, more decadent mash.
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Serve your cardamom-infused mashed sweet potatoes hot, savoring each spoonful of this comforting and aromatic delight that transports you to culinary realms both exotic and familiar.
Enjoy the harmonious blend of flavors, the creamy texture of the mashed sweet potatoes, and the subtle hint of cardamom that elevates this humble dish to gourmet heights. Whether enjoyed as a standalone meal or paired with your favorite protein, these mashed sweet potatoes are sure to tantalize your taste buds and leave you craving more.
