Side Dishes

Cardamom Scented Sweet Potatoes

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Cardamom scented sweet potatoes are aromatic, fresh, with just a hint of sweetness, and a perfect addition to a holiday meal.

I’m not a fan of the traditional candied sweet potatoes with marshmallows on top. They just sugar me out. So inevitably, I had to come up with a new recipe. This recipe is adapted from Martha Stewart’s recipe for Cardamom-Scented Sweet Potato Rounds with Cilantro. I wasn’t sure what I would think of this recipe because I don’t often think of cardamom and coriander going together when they’re the main spices in the dish. That said, I was pleasantly surprised just how well they paired. I did however change up the recipe so it jived a bit more with the Indian palate. Which meant more coriander, a touch less cardamom, and more cilantro. I felt that really balanced out the flavors.

This recipe is insanely easy to make and definitely veers off the standard holiday fare. Check out this link to see what else ended up on this year’s holiday menu.

On a side note, I say this all the time – blogging isn’t easy to do when your passion is cooking. There are some people in this world blessed with the gift of gab, that’s not me. There are some people in this world that are of few words, that’s not me. Then there are people that can never shut up, that is definitely me. Yet when it comes to writing about sweet potatoes I feel like the stereo typical surfer dude that just wants to say, “Dude they’re awesome! So, yeh!”

Cardamom Scented Sweet Potatoes

0 from 0 votes
Recipe by Priya Difficulty: Easy
Servings

4

servings
Prep time

15

minutes
Bake time

30

minutes
Calories

300

kcal
Total Time

45

minutes

Ingredients

  • 2 tbsp coriander seeds

  • 6 tablespoons unsalted butter

  • 5 cardamom pods, powder the seeds and keep the husk

  • Kosher salt, to taste

  • Pepper, to taste

  • 4 lbs potatoes, sliced into 1/2 inch rounds

  • 1/2 bunch of cilantro, chopped

Directions

  • Preheat oven to 450 degrees F.
  • In a small pan over medium-high heat, toast coriander seeds until dark browns.
  • Grind the coriander seeds finely.
  • In a small saucepan, bring butter, coriander, cardamom seeds and pods, salt, and pepper to a boil.
  • Evenly coat the potatoes with the butter mixture.
  • Place the potatoes in a single layer in a baking dish – use multiple dishes if needed.
  • Place the baking dish(es) in the preheated oven and cook for 30 minutes. Flip half way through
  • Remove the potatoes from the oven, garnish with cilantro and serve.

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