Whipped Sweet Potatoes With Crispy Shallots

• 5 pounds medium to large sweet potatoes
• 1 stick (4 ounces) unsalted butter, at room temperature
• 1/2 teaspoon ground cardamom
• Salt and freshly ground white pepper
• Vegetable oil, for frying
• 3/4 pound shallots, thinly sliced

1. Preheat the oven to 400u0b0. Pierce the sweet potatoes with the tip of a knife and bake for about 40 minutes, or until tender. Turn the oven down to 250u0b0.
2. Slit the skins and scoop the potatoes into a large bowl. Add the butter and cardamom and beat with an electric mixer at low speed until smooth and fluffy. Season with salt and white pepper. Transfer to a serving dish and keep warm.
3. In a large deep skillet, heat 1 inch of oil until shimmering. Add half of the shallots and fry over moderate heat, stirring, until crisp, 2 to 3 minutes. Using a slotted spoon, transfer the shallots to paper towels. Sprinkle with salt. Repeat with the remaining shallots. Scatter the shallots over the sweet potatoes and serve.
4. Make Ahead: The recipe can be prepared 1 day ahead. Store the shallots in an airtight container. Rewarm and rewhip the potatoes; recrisp the shallots in the oven if necessary.

sweet potatoes, unsalted butter, ground cardamom, salt, vegetable oil, shallots

Taken from www.myrecipes.com/recipe/whipped-sweet-potatoes-with-crispy-shallots (may not work)