Cardamom Mashed Sweet Potatoes

READY IN: 30mins
Recipe by rangapeach

What you see is what you get but the cardamom is a nice surprise. The recipe is from the World Food Cafe in London (UK). They offer a sweet pepper relish with it but I'd prefer thinly sliced sweet peppers in a sweet sour vinaigrette. For vegetarians this is fine as a main dish but I can see this as a nice side dish for roast lamb or even chicken. I have altered the recipe slightly to my taste and if you want to go vegan use vegetable oil instead of butter. I find adding the honey too sweet but taste and decide. Also, I prefer white pepper in combination with cardamom. It's your call. Do not use canned peas. That would be horrible. Apparently the recipe originated in Tanzania on a visit to a game reserve. The cook was creatively catering to a vegetarian.

Top Review by Bergy

For taste and presentation I would give this 5 stars plus but the spinach amount is too vague-1 bunch really doesn't tell me how much because there are all different "bunch" sizes. I used just over 2 cups of fresh spinach chopped. Perhaps a bit more cardamon . We loved the dish - It is attractive, tasty and so healthy. I didn't use any butter just No oil spray. Thanks for a lovely vegetable dish that will brighten any meal

Ingredients Nutrition


  1. Boil the potatoes until tender.
  2. Drain.
  3. Cook the corn briefly (also peas if using) by steaming no more than 3 minutes.
  4. Add the spinach in the last minute or so.
  5. Drain water and remove from heat.
  6. Melt the butter and saute the onions slowly until caramelized.
  7. Mash the potato and season with cardamom, salt and pepper to taste.
  8. Stir in the onions.
  9. Then add the other vegetables and honey (if using).
  10. You may also add more butter (if your lover will let you).

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