Whipped Sweet Potatoes with Crispy Shallots

F&W’s Grace Parisi tops fluffy whipped sweet potatoes with crispy fried shallots in this fantastic side dish.

  • Servings: 10

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 5 pounds medium to large sweet potatoes
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/2 teaspoon ground cardamom
  • Salt and freshly ground white pepper
  • Vegetable oil, for frying
  • 3/4 pound shallots, thinly sliced

How to make this recipe

  1. Preheat the oven to 400°. Pierce the sweet potatoes with the 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 cardamom and beat with an electric mixer at low speed until smooth and fluffy. Season with salt and white pepper. Transfer to a serving dish and keep warm.

  3. In a large deep skillet, heat 1 inch of oil until shimmering. Add half of 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.

Make Ahead

The recipe can be prepared 1 day ahead. Store the shallots in an airtight container. Rewarm and rewhip the potatoes; recrisp the shallots in the oven if necessary.

Contributed By Photo © Anna Williams Published November 1999

491491 recipes/whipped-sweet-potatoes-with-crispy-shallots 2013-12-06T23:56:27+00:00 Grace Parisi fall|winter|frying|roasting|christmas|dinner-party|holiday-open-house|thanksgiving|american|side-dishes|10|make-ahead|vegetarian november-1999,Grace Parisi,thanksgiving dinner,whipped sweet potatoes,side dish,crispy shallots,mashed sweet potatoes recipes,whipped-sweet-potatoes-with-crispy-shallots 491491

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5