I will definitely use this for many fall dishes but wonderful anytime! Make sure your spices are fresh as they do deteriorate after a few months.
1 1/2 pounds sweet potatoes, peeled and cut into 1 inch pieces
|Whipped Cardamom Sweet Potatoes
5 Tablespoons brown sugar
1 teaspoon ground cardamom
1 large egg
kosher salt and fresh ground pepper, to taste
Preheat oven to 400F
Grease an 8x8 inch baking dish
Cook sweet potatoes in a large pot of boiling water until tender (about 15 minutes)
Drain and transfer to a large bowl and add butter. Beat potatoes and butter with electric mixer until smooth.
Add sugar, cardamom, egg, and salt and pepper; beat to blend.
Pour mixture into prepared baking dish.
Bake sweet potatoes until beginning to brown around the edges and slightly puffed, about 25 minutes.
Note: This can be made a day ahead before baking; cover and chill, then bring to room temp before continuing.