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!”