Whipped Beauregard Yams With Cardamom Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven.
• In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes.
• When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth.

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Pierce each yam with a fork several times and place the yams on the baking sheet.
• Bake yams until tender, about 1 hour depending on size.
• Decrease the oven temperature to 350 degrees. Peel the warmed yams and place in a heavy mixing bowl.
• Beat yams with electric mixer until mashed. Next add the butter, whipping cream, ground cardamom and grated nutmeg. Whip until smooth and creamy.
• Season with salt and white pepper.
• Transfer potatoes to 3 quart oven-proof baking dish and bake until heated through and beginning to brown on the top, approximately 30-35 minutes.
• Season to taste. Serve warm.

Steps:

• Preheat oven to 325°F. Line 2 large baking sheets with heavy-duty foil. Place potatoes on baking sheets. Pierce potatoes with fork. Bake until very tender, about 1 1/2 hours. Let cool slightly.
• Increase temperature to 350°F. Peel warm potatoes and place in bowl of heavy-duty electric mixer. Beat potatoes until mashed. Add butter, cream, cardamom and nutmeg. Whip until smooth and creamy. Season with salt. Transfer potatoes to 13 x 9-inch oval baking dish. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Bake potatoes until heated through and beginning to brown on top, about 45 minutes.

Steps:

• Cook potatoes in pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot; mash. Mix in butter, syrup and cardamom. Season with salt and pepper.