Sweet potatoes are definitely one of our regular “go-to’s”, so I try to keep plenty on hand, but this Cardamom Sweet Potato dish is usually what everyone’s looking for if sweet potatoes are part of the meal.
Just A Few Sweet Potato Benefits
Those sweet potatoes are a delicious ingredient that can be easy to incorporate to access a variety of vitamins and minerals including:
- Vitamin A
- Several of the B vitamins
- Vitamin C
They’re also loaded with fiber and can help your family stay satiated and “keep things moving”.
Believe it or not, sweet potatoes are actually not related to russet or red potatoes but they are still tubers and can vary in color from white to purple, but I almost always use orange sweet potatoes for my cardamom sweet potato dish.
What about Cardamom?
Ground cardamom is commonly used in Indian food and all kinds of both sweet and savory dishes, as well as chai tea, and are reported to be helpful with:
- Joint and muscle challenges
- Digestive issues
- Mental fatigue
- Circulatory issues
If you choose to buy the whole seeds, the flavor will usually be a bit stronger when you grind them, so keep that in mind and adjust (if necessary) to perfectly suit you and your family preferences.
A Few Suggestions
When shopping for your sweet potatoes, try to pick out medium-sized potatoes, roughly 11-14 ounces each with minimal bends or indentions (when possible)…to speed up and ease up your peeling time.
After peeling, chop up your sweet potatoes to get a uniform size, for even seasoning and cooking. We usually dice, slice, or cut into fries, but spiralizing or grating/shredding could be possible options too with minor cook-time adjustments.
An easy and flavorful addition to just about any meal.
- 4 Medium sized Sweet potatoes Peeled, diced or sliced
- 2 Tablespoons Coconut Oil Unrefined
- 2 Teaspoons Cardamom Ground
- 1-2 Teaspoons Cinnamon Ground
- 1/8 Teaspoon Salt
- 1/4 Teaspoon Nutmeg Optional
Preheat oven to 375 degrees F.
Spread your coconut oil in your dish.
Peel, wash, and dice your sweet potatoes, and place in the dish.
Add other ingredients, and mix well to evenly distribute seasoning and coconut oil. Once mixed, level out your potatoes within the dish.
Place in the oven to bake.
Remove from the oven when you can easily cut through the potatoes.
Drizzle with a bit of honey and serve.
So Where Do You Find…
I’ve included some affiliate links in this post for your convenience. If you decide to make a purchase after clicking on a link, I will earn a small commission without a cost to you.
Check out the following examples to give you a better idea of various tools and ingredients I use when making this tasty dish:
- Cardamom – You can usually find both ground and whole cardamom on the spice aisle at your local grocery but also online.
- Casserole dish – I usually use a 13 x 9 x 2 glass dish when cooking this delectable dish.
- Coconut oil – I recommend using coconut oil that still has the coconutty flavor; often termed “unrefined”, for this recipe
- Honey – I love the many benefits of local, raw honey and recommend you check out what’s available near you.
- Knives – The first good knife that I ever used (and still use) came from Cutco Knives. Food prep really is so much easier when you’re using a good knife.
I hope your family loves this recipe as much as mine does. If you try it, let me know what you think in the comments.