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Cardamom Sweet Potatoes Recipe

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If you're looking for a tasty change of pace from traditional mashed potatoes, give this recipe a try. You can use either canned or fresh sweet potatoes with wonderful results.—Sandy Waters, Mt. Lebanon, Pennsylvania
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 6 servings


  • 1 can (40 ounces) sweet potatoes, drained or 1-1/2 pounds fresh sweet potatoes, cooked
  • 9 tablespoons brown sugar, divided
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 2/3 cup milk
  • 2 tablespoons butter, melted


  1. In a bowl, beat sweet potatoes, 6 tablespoons brown sugar, vanilla, salt, nutmeg and cardamom. Add milk; mix well. Spoon into a greased 1-qt. casserole. Drizzle with butter; sprinkle with remaining brown sugar. Bake at 350° for 40 minutes or until top is lightly browned. Yield: 6 servings.
Originally published as Cardamom Sweet Potatoes in Taste of Home December/January 1995, p41

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Reviewed Nov. 28, 2013

"These are the best sweet potatoes I have ever had. Easy to prepare and cook along with everything else; not really over sweet!"

Reviewed Mar. 23, 2011

"Not quite as good as my sister-in-law's, but still had a good flavor."

Reviewed Feb. 1, 2010

"The spices make this recipe special."

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