Honey and Cardamom Whipped Sweet Potatoes
With the farm season hovering over us like a dark cloud I’ve been trying to enjoy as much time in my kitchen as possible. And while I’m really anxious to get things cranking out in the fields I’m also cherishing quite time spent in the kitchen. After all of the hard work spent cooking up a storm for the cookbook I thought I would be majorly burnt out. However, the exact opposite has happened. I’ve felt more inspired than ever to stand at my stove and stir a pot of stew or get my hands deep into some cookie dough.
The fields are slowly calling us outdoors more and more and the greenhouses are starting to fill up with starts. The farm is slowly waking up and as excited as I am for the 2016 farm season I’m also a little nervous. There is so much work to get done, the days will be long and exhausting once again and every year at this same time we always ask ourselves, “are we ready to do this all over again?” And yes, we inevitably are ready to tackle another season but this transitional period can be a little uneasy (I have to remind myself that it is every year) so the kitchen continues to by my safe place. I’ve been whipping up new creations daily and I feel happy and content rather than nervous and flustered. Cooking and farming really do balance each other out and I’m grateful that I get to wear both hats. They’re both challenging and rewarding in different ways and one doesn’t exist without the other.
These honey and cardamom whipped sweet potatoes are a new favorite in our house. I made them to enjoy as a dip for crackers but we enjoyed the leftovers with some lamb chops and I’m happy to report that this “dip” is as equally good smeared on bread as it is served alongside meat, and even eaten straight up with a spoon. It’s versatile, unique and damn delicious! I hope you all love these whipped sweet potatoes as much as we do.
Cheers from Tumbleweed Farm!
Honey and Cardamom Whipped Sweet Potatoes
Prep Time: 15 minutes Cook Time: 25 minutes Serves: 4-6
- 2 medium-large sweet potatoes, peeled
- 3 Tablespoons walnut oil
- 1 Tablespoon honey
- 1/2 teaspoon ground cardamom
- 1 teaspoon fresh lemon juice
- salt and pepper to taste
Preparation
- Chop the peeled sweet potatoes into 1 inch sized cubes. Place them in a pot and cover with water by about 1 inch or so. Bring to a boil. Reduce heat and keep them on a low boil until the potatoes are fork tender, about 15 minutes. Drain and set aside to cool for a few minutes.
- Place the sweet potatoes and the remainder of the ingredients into a high speed blender or food processor and puree until smooth and creamy. Depending on how big your sweet potatoes are you may need to add a touch more oil to get things moving while you process. Taste test and adjust seasonings as needed.
- Serve at room temperature or chilled with crackers, toasted bread, meat, or even tossed with pasta.
Notes
*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Always taste test as you go
Honey, honey!! Love finding awesome recipes like these to add to my favs! Great job!
MMmm yum. Cardamom really is the best spice ever.
really like the ingredients – this will be delicious for sure!!
I can imagine how hard it is to get back to a very intense period of work after quieter times…I own a restaurant near the sea and it is pretty seasonal. So it is super slow during the winter months and then as soon as the sun pops out it gets busy all of a sudden. It is our second year and yes, it is a weird “yo-yo” sensation.
I discovered your blog today and it is so inspiring 🙂 I like the insight you give into your work in the farm. These cardamom sweet potatoes are genius !
Marie,
Thank you so much for the lovely comment. I’m happy you found the blog! Good luck with the busy season ahead!
Cheers!
I used the leftovers as a base for buckwheat sweet potato pancakes–so good! Thank you!
Can the walnut oil be substituted for another kind of non-tree nut oil?