Tropical Sweet Potato with Ginger and Cardamom Essential Oils

Posted: November 25, 2010 by Cristina Proano-Carrion

Yes, you can use essential oils for a different and delicious dish:

8 sweet potatoes peeled and cut in small cubes 1 cup coconut milk 3/4  cup maple syrup 1/4 cup rum 2  drops ginger fresh essential oil 1 drop cardamom essential oil 1/2 teaspoon of Garam Marsala spice (cinnamon, cumin, coriander, clove, cardamom) 1 cup mini marshmallows
  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
  2. Drain the water.
  3. Mash to coarse consistency with a potato masher.
  4. Add drops ofginger and cardamom to maple syrup.
  5. With an electric mixer on low, blend potatoes, slowly adding coconut milk, rum and maple syrup.  Blend until smooth.
  6. Transfer to an oven dish or to a cast iron skillet.
  7. In a medium bowl, toss the marshmallows with the Garam Marsala powder until coated.  Scatter the marshmallows over the sweet potatoes.
  8. Bake for 20 to 30 min. until heated through, and marshmallows are puffed and golden brown