Cardamom Mashed Sweet Potatoes |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
What you see is what you get but the cardamom is a nice surprise. The recipe is from the World Food Cafe in London (UK). They offer a sweet pepper relish with it but I'd prefer thinly sliced sweet peppers in a sweet sour vinaigrette. For vegetarians this is fine as a main dish but I can see this as a nice side dish for roast lamb or even chicken. I have altered the recipe slightly to my taste and if you want to go vegan use vegetable oil instead of butter. I find adding the honey too sweet but taste and decide. Also, I prefer white pepper in combination with cardamom. It's your call. Do not use canned peas. That would be horrible. Apparently the recipe originated in Tanzania on a visit to a game reserve. The cook was creatively catering to a vegetarian. Ingredients:
1/2 lb sweet potatoes or 1/2 lb yam, peeled and sliced |
1 1/2 cups corn kernels |
1 bunch spinach, stemmed washed and chopped |
3 tablespoons butter |
1 large onion, sliced |
1 teaspoon ground cardamom |
salt and pepper |
1 teaspoon honey (optional) |
1 cup sliced snap peas (optional) |
Directions:
1. Boil the potatoes until tender.
2. Drain.
3. Cook the corn briefly (also peas if using) by steaming no more than 3 minutes.
4. Add the spinach in the last minute or so.
5. Drain water and remove from heat.
6. Melt the butter and saute the onions slowly until caramelized.
7. Mash the potato and season with cardamom, salt and pepper to taste.
8. Stir in the onions.
9. Then add the other vegetables and honey (if using).
10. You may also add more butter (if your lover will let you).
|
|