Whipped Sweet Potatoes with Crispy Shallots

Ingredients

4 lbs medium to large sweet potatoes

1 stick unsalted butter, at room temperature

1/2 tsp ground cardamom

Salt and freshly ground white pepper, to taste

Vegetable oil, for frying

3/4 lb shallots, thinly sliced

Preparation

1. Preheat the oven to 400°F. Pierce each sweet potato several times with the tip of a knife. Bake directly on the oven rack for about 40 minutes, until completely tender when pierced — timing will vary with thickness.

2. While the potatoes are still hot, slit the skins and scoop the flesh into a large bowl. Add the butter, cardamom, salt, and white pepper and beat with an electric mixer starting at low speed, increasing to medium, until smooth and fluffy. Transfer to a warm serving dish.

3. In a large deep skillet, heat 1 inch of vegetable oil over medium heat until shimmering. Working in two batches, add the shallots and fry, stirring occasionally, until deeply golden and crisp, 2–3 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined plate and season immediately with salt. Scatter over the whipped sweet potatoes and serve.