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Whipped Sweet Potatoes with Crispy Shallots Print Email


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

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