Whipped Sweet Potatoes with Crispy Shallots Recipe

  • 5 pounds medium to large sweet potatoes
  • 1/2 cup 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
  1. Preheat the oven to 400 degrees F. 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 degrees F.
  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.