With just 9 ingredients, these mashed ginger cardamom sweet potatoes are a lovely side dish everyone enjoys, perfect for the holidays or any time of the year.
When you write a blog, you write in a void, hoping people discover your site and like what you write. It can be a lonely job but it has some good benefits. When I go to food conferences, meet blogging friends for coffee or lunch, and go on blogging trips, I get to recharge my batteries, connect with others who share my passion for food, and make friends who feed my soul.
Whole, sliced, and cubed sweet potatoes
Coming back from a series of events is a little like reentry. While there we live in the moment, focused entirely on the training, food, and people. Now it is time to get back to our regular lives, pay the bills, juggle the budget, try to figure out SEO and monetization of the blog, and figure out which recipes to make that will capture your attention and hopefully garner views and repeat visits.
Today is the next installment of Food Network’s Sensational Sides, the current focus of our weekly series on fresh ingredients. Today we are sharing our favorite mashed recipes. I chose sweet potatoes seasoned with some interesting and delicious herbs and spices. Remember, sweet potatoes are good all year long, not just for the Holidays!
I am always fascinated that, with nothing more than a vague topic, this group of bloggers comes up with an amazing array of recipes. What an incredibly talented group they are. Make certain you check out the other recipes in today’s collection listed at the bottom of the page.
With the colder and blustery days, our minds go to comfort foods and roasting root vegetables is the perfect way to make warming foods that feed our hearts as well as tummies. Roasting brings out their deep flavors, caramelizes the natural sugars, and enhances just about anything. Use this technique with any root vegetables and discover how great everything tastes!
My favorite sweet potato is the Garnet with dark orange-red skins and orange flesh. They are sweet and moist, making them perfect for baking and mashing. You can learn more about everything sweet potato thanks to Serious Eats, click here for the link!
Enjoy the depth of flavor of these mashed sweet potatoes with spices to bring out their natural flavor. The roasting brings out the sweetness of the potatoes and onions, making them even better when combined than each is on their own. If you wanted you could add carrots, parsnips, and other root vegetables to your roasting pan and smash them all together for a different combination of flavors and even healthier nutrients. And the maple syrup enhances the natural sweetness of the vegetables, making everything taste even better!
I will be serving these mashed ginger cardamom sweet potatoes tonight night with grilled flank steak and veggies. A beautiful and healthy side dish that is perfect any time of the year!
Enjoy!!
This recipe is part of the Food Network’s Sensational Sides. Be sure to take a look at the other recipes just below the recipe!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Mashed Ginger Cardamom Sweet Potatoes:
- Sweet potatoes, onion, olive oil, ginger, cardamom, thyme, lemon, butter, maple syrup, plus optional bourbon
PRO Tip:
There are two ways to bake or roast sweet potatoes. You can leave them in their jackets (unskinned) or peel them. I prefer to peel them first when I am seasoning them like today’s recipe. I think they absorb more of the flavors that way, but you can do it either way you prefer.
How to make Mashed Ginger Cardamom Sweet Potatoes:
- Put the sweet potatoes in an oiled roasting pan or 9×13-inch baking pan, spreading them out. Toss the chopped onions over the top and drizzle with the oil. Sprinkle the salt, pepper, ginger, cardamom, thyme, and lemon zest over the top.
- Place in a 375°F oven and roast for 30 minutes, then remove from the oven and toss everything together, distributing the seasonings and oil. Return to the oven and continue roasting for another 20 to 30 minutes or until the potatoes are fork-tender.
- Meanwhile, melt the butter in a small saucepan and stir in the maple syrup and bourbon if using. Use olive oil if you want dairy-free or vegan. Set aside.
- Transfer the cooked potatoes and onions to the bowl of a food processor or a stand mixer. Work in batches if needed. Mix the potatoes to break up large chunks. Pour in the butter and maple syrup and process/beat until smooth. Transfer to a warmed bowl and serve or cover and refrigerate; reheat before serving.
PRO Tip:
Be sure you cook the potatoes long enough so they are extremely soft. You want them to mash easily in the food processor or stand mixer. Each oven is a little different so judge doneness by inserting a fork into the largest cubes. You want absolutely no resistance!
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Gluten-Free Tips:
The only thing you need to watch out for in this recipe are the herbs and spices that you use. Most are naturally gluten-free, but may be processed in plants that also contain gluten ingredients. If you have severe Celiac disease, you will need to buy your seasonings from reputable GF sources. McCormick and Penzey’s are two companies that sell mostly gluten-free herbs and spices, but always check the labels and contact the company directly if you have any concerns.
* The major gluten-free organizations have declared that distilled alcohols are gluten free. But some distillers may use caramel coloring or flavorings which sometimes contain gluten. For some very sensitive people this may cause issues. If you are making this cake for a very reactive person, or if they have Celiac disease, you can use potato vodka mixed with two teaspoons brown sugar in place of the bourbon called for.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Mashed Ginger Cardamom Sweet Potatoes (GF)
With just 9 ingredients, these mashed ginger cardamom sweet potatoes are a lovely side dish everyone enjoys, perfect for the holidays or any time of the year. If you want a vegan and dairy-free version, replace the butter with olive oil.
Ingredients
- 2 extra-large or about 4 regular size (about 3 to 4 lb; 1.3 to 1.8 kg) red-skinned sweet potatoes, peeled and cut into 1 to 2-inch (2.5 to 5 cm) cubes
- 1 large onion, peeled and coarsely chopped
- 2 to 3 tbsp olive oil, plus more for the pan
- Kosher salt and freshly ground black pepper
- 2 tsp ground ginger
- 3/4 tsp ground cardamom
- 2 tsp dried thyme leaves or 3 tsp fresh thyme leaves (preferred)
- Zest of 1 lemon
- 4 tbsp (57g) butter, melted or more oil for vegan or dairy free
- 1/4 cup (78g) maple syrup (or to taste)
- 2 tbsp bourbon*, optional
Instructions
1. Set a rack in the center of the oven and preheat to 375°F (191°C).
2. Place cubed sweet potatoes on a baking sheet that is lightly oiled or lined with parchment. Distribute the chopped onions over the top. Drizzle with the olive oil. Sprinkle with kosher salt and pepper to taste, and sprinkle the top with the ginger, cardamom, thyme, and lemon zest. Stir together to distribute seasonings.
3. Place in the oven and roast for 20 minutes. Remove and toss the vegetables, return to the oven and continue roasting for an additional 20 to 30 minutes or until the potatoes are fork-tender (very soft but still hold their shape).
4. Meanwhile, melt the butter in a small saucepan and stir in the maple syrup and bourbon if using. Set aside. Note: Use olive oil in place of the butter for a dairy-free, vegan option.
5. Remove potatoes from the oven and transfer to a food processor or the bowl of your stand mixer. Working in batches if needed, process/beat until most of the large pieces are smooth some lumps are fine. Pour in the butter and maple syrup, and process/beat until completely smooth. Using a food processor will give you the creamiest and smoothest texture. Beating the potatoes in a stand mixer will leave them more rustic. Use whichever method you prefer.
6. Transfer to a warmed bowl and serve immediately or cover and refrigerate. Reheat before serving.
Recipe found at www.theheritagecook.com
Notes
If you are gluten free, be careful in this recipe with the herbs and spices that you use. Most are naturally gluten-free, but may be processed in plants that also process gluten ingredients. If you have severe Celiac disease, you will need to buy your seasonings from reputable GF sources. McCormick and Penzey’s are two companies that sell mostly gluten-free herbs and spices and that are good about listing everything on the label. But always check the labels carefully and contact the company directly if you have any questions or concerns.
* The major gluten-free organizations have declared that distilled alcohols are gluten free. But some distillers may use caramel coloring or flavorings which sometimes contain gluten. For some very sensitive people this may cause issues. If you are making this cake for a very reactive person, or if they have Celiac disease, you can use potato vodka mixed with two teaspoons brown sugar in place of the bourbon called for.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 276Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 90mgCarbohydrates: 16gFiber: 3gSugar: 6gProtein: 1g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
Make sure you check out all of these amazing recipes from the other Food Network Bloggers participating this week in Sensational Sides:
Weelicious: Mascarpone Mashed Potatoes
Jeanette’s Healthy Living: Creamy Garlic Mashed Cauliflower and Potatoes
Cooking With Elise: Savory Banana Corn Cakes
Virtually Homemade: Three-Onion Brown Butter Mashed Potatoes
Napa Farmhouse 1885: Mashed English Pea Spread on Garlic-Rubbed Bruschetta With Roasted Salmon
Red or Green? Smashed Potato Tacos With Guacamole & Tomato Salsa
Domesticate Me: Mashed Sweet Potatoes With Goat Cheese, Sage, and Pepitas
The Sensitive Epicure: Italian Style Smashed Potatoes
The Heritage Cook: Mashed Ginger Cardamom Sweet Potatoes (GF) – You are Here!
Dishin & Dishes: Truffled Mashed Potatoes With Prosciutto and Rosemary
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in April 2013. The article was updated in 2024.
Janet Shalinsky
This looks yummy, easy, and a good match for the ham I’m serving. Do you think they’d be just as tasty if I leave them as chunks rather than mash them? (Will the spices infuse the potatoes enough?) Should I roast them for a tad shorter time so as not to be mushy?
Merry Christmas!
Jane Bonacci
If you want to leave them chunky I think they would be just as delicious – taste them and if they need more seasoning, just add a little more and toss together. And shorten the baking time a little bit so they hold their shape better. Hope you have a lovely Christmas!
Jeanette
You are so right Jane – sweet potatoes are for year-round enjoyment. These look fantastic – love the sweet and savory flavors you incorporated in your recipe.
Jane Bonacci, The Heritage Cook
We just finished enjoying the last of these. I loved the change up on seasonings too – very different and great with a lot of different main courses. Hmmm, now that I’m thinking about it, I should have made potato patties with the leftovers. Doh!
Marnely Rodriguez-Murray
I totally agree, sweet potatoes are for every day! Loving the recipe!
Jane Bonacci, The Heritage Cook
Thanks Marnely, you are always so sweet and supportive … it must be all the sweet potatoes you eat, LOL!
Rhonda
I love that you added lemon, swoon. I eat sweet potatoes all year round, love them for a breakfast hash with chipotle chile powder. Make sure you stop by my blog tomorrow, I’m doing a IACPSF recap…
Jane Bonacci, The Heritage Cook
Another thing we have in common, a love of anything with lemon in it!! I love your idea of using sweet potatoes for hash. Brilliant! Just read through the recap and love your style! I even like the photo you took of me – You must be one heck of a photographer! LOL Will be back over there to comment later on.
carpet cleaning Fargo
I love sweet potatoes – These are great dishes and tips!