Whipped Sweet Potatoes with Crispy Shallots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
5 pounds medium to large sweet potatoes |
1 stick (4 ounces) unsalted butter, at room temperature |
1/2 teaspoon ground cardamom |
salt and freshly ground white pepper |
vegetable oil, for frying |
3/4 pound shallots, thinly sliced |
Directions:
1. Preheat the oven to 400°. Pierce the sweet potatoes with the tip of a knife and bake for about 40 minutes, or until tender. Turn the oven down to 250°.
2. Slit the skins and scoop the potatoes into a large bowl. Add the butter and cardamom and beat with an electric mixer at low speed until smooth and fluffy. Season with salt and white pepper. Transfer to a serving dish and keep warm.
3. In a large deep skillet, heat 1 inch of oil until shimmering. Add half of the shallots and fry over moderate heat, stirring, until crisp, 2 to 3 minutes. Using a slotted spoon, transfer the shallots to paper towels. Sprinkle with salt. Repeat with the remaining shallots. Scatter the shallots over the sweet potatoes and serve.
4. Make Ahead: The recipe can be prepared 1 day ahead. Store the shallots in an airtight container. Rewarm and rewhip the potatoes; recrisp the shallots in the oven if necessary.
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