Whipped Sweet Potatoes with Crispy Shallots

The flavors and texture of the crispy fried shallots are the perfect parry to the sweet creaminess of the sweet potatoes or 'yams'.

5 pounds medium to large sweet potatoes
1 stick (4 oz.) unsalted butter at room temperature
1/2 tsp. ground cardamom
salt and freshly ground white pepper
vegetable oil for frying
1/3 pound shallots, thinly sliced

1. Preheat oven to 400°. Pierce the sweet potatoes with a 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 cardomom and beat with an electric mixer at a slow speed until smooth and fluffy. Season with salt and pepper. Transfer to a serving dish and keep warm.
3. In a large deep skillet, heat 1 inch of oil until shimmering. Add half 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. 10 servings - Food and Wine