Whipped Beauregard Yams With Cardamom

Whipped Beauregard Yams With Cardamom created by Parsley

Two of my favorite things: yams and cardamom! A recipe from Bon Appetit November 1996 issue. Original recipe calls for sweet potatoes, which you can substitute but I like my Beauregards.

Ready In:
2hrs 40mins
Serves:
Units:

ingredients

  • 2 12 lbs beauregard yams (or your favorite variety)
  • 13 - 12 cup butter, room temperature
  • 12 cup whipping cream, heated slightly
  • 12 teaspoon ground cardamom
  • 18 teaspoon freshly grated nutmeg
  • salt
  • white pepper

directions

  • Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Pierce each yam with a fork several times and place the yams on the baking sheet.
  • Bake yams until tender, about 1 hour depending on size.
  • Decrease the oven temperature to 350 degrees. Peel the warmed yams and place in a heavy mixing bowl.
  • Beat yams with electric mixer until mashed. Next add the butter, whipping cream, ground cardamom and grated nutmeg. Whip until smooth and creamy.
  • Season with salt and white pepper.
  • Transfer potatoes to 3 quart oven-proof baking dish and bake until heated through and beginning to brown on the top, approximately 30-35 minutes.
  • Season to taste. Serve warm.
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RECIPE MADE WITH LOVE BY

@COOKGIRl
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@COOKGIRl
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"Two of my favorite things: yams and cardamom! A recipe from Bon Appetit November 1996 issue. Original recipe calls for sweet potatoes, which you can substitute but I like my Beauregards."
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  1. Parsley
    Whipped Beauregard Yams With Cardamom Created by Parsley
    Reply
  2. Parsley
    Deeee-licious! These are wonderful, smooth, creamy, savory way to enjoy yams. I doubled this recipe and I peeled my yams prior to baking and loosley wrapped them in non-stick foil. I followed everything else exactly. I'm wondering how a splash of vanilla would be in this....hmmm...I'll have to experiment. I'm making this to take to a family Thanksgiving dinner next week! Thanx for sharing!
    Reply
  3. COOKGIRl
    Two of my favorite things: yams and cardamom! A recipe from Bon Appetit November 1996 issue. Original recipe calls for sweet potatoes, which you can substitute but I like my Beauregards.
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