Creamy Whipped Sweet Potatoes with Cardamom and Quince Jelly

Recipe and photo by Tami Ganeles Weiser Yield:  8 servings
Prep Time:  25 minutes Cook Time:  1 hour

Creamy Whipped Sweet Potatoes with Cardamom and Quince Jelly

Here’s a sweet-spicy side dish that is guaranteed to start the year on a sweet note—and they are just as good any time at all. The key to making light, creamy, smooth sweet potatoes with a mixer is heat. Make sure to scoop the potatoes when they are just out of the oven and whip while they are hot, hot, hot, and you’ll have a great texture. Just make sure to use an oven mitt or kitchen towel when you handle the hot potatoes.

Ingredients

6 large sweet potatoes or yams (about 3½ pounds; see Kitchen Tip)

2 teaspoons kosher salt, divided

¼ teaspoon freshly ground white pepper

1 tablespoon vanilla bean paste

¼ teaspoon ground cardamom

⅔ cup quince jelly (see Kitchen Tip)

¼ cup coconut cream

Instructions

  1. Preheat the oven to 425°F. Line a rimmed baking sheet with 2 layers of aluminum foil and a spritz of nonstick vegetable oil spray. Wash the potatoes, and while wet, sprinkle with 1 teaspoon of the salt. Place on the baking sheet and bake for 55 minutes to 1 hour, until cooked through and very soft.
  2. Carefully scoop the hot potato flesh into the bowl of a stand mixer (see Kitchen Tip). Add the remaining salt, the pepper, vanilla bean paste, ground cardamom, and quince jelly and mix at low speed, working up to medium-high, for  a total of 10 minutes, until the potatoes are whipped and smooth. stopping to scrape down the bowl as needed. Add the coconut cream, a little at a time, and continue to blend for about 5 more minutes, until fully incorporated.
  3. Taste and season with salt and pepper if necessary. Serve immediately, or store in a covered container and refrigerate for up to 1 day. Reheat to serve.

Kitchen Tips

  1. Use whichever variety of sweet potato or yam that you like for this dish. I’ve found that garnets produce the sweetest results.
  2. If you have a potato ricer or a food mill, use it now! It works every time, flawlessly. These are two of my essential kitchen tools. They key to all of this is twofold: make sure the potatoes are fully cooked and mash, whip or mill them while they’re hot. Please do not use a food processor or blender for any potatoes; you will end up with mucky, slushy potatoes.
  3. Quince jelly can be found at specialty stores, online, and at health food stores. You can also use preserves or jam, and you’ll end up with yummy chunks of sweet quince. If you are watching your sugar intake, you can cut the jelly down to ½ cup and maintain the flavor.

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