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

Vegetable oil, for frying

3/4 lb shallots, thinly sliced

Directions

1. Preheat the oven to 400°F. Pierce the sweet potatoes with the tip of a knife and bake for about 40 minutes, or until tender. The time will depend on the sweet potato thickness. 

2. Slit the skins and scoop the potatoes into a large bowl. Add the butter, cardamom, white pepper, and salt and beat with an electric mixer at low speed until smooth and fluffy. 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 and pepper. Repeat with the remaining shallots. Scatter the shallots over the sweet potatoes and serve.