Cardamom-Scented Sweet Potato Rounds with Cilantro

Photo: Anna Williams
Prep Time:
20 mins
Total Time:
50 mins

The mildly spicy, citrusy taste and floral aroma of cardamom brighten the rich flavor of the creamy sweet potatoes in this dish.


  • 1 ½ teaspoons coriander seeds

  • 6 tablespoons unsalted butter

  • 6 cardamom pods, seeds removed and crushed, pods reserved

  • Kosher salt and freshly ground pepper

  • 4 pounds sweet potatoes, scrubbed and cut into ½-inch rounds

  • cup packed coarsely chopped cilantro leaves and stems


  1. Preheat oven to 450 degrees with racks in upper and lower thirds. In a small skillet over medium-high, toast coriander seeds until dark brown and fragrant, about 3 minutes. Grind in a spice grinder, or crush with a mortar and pestle.

  2. In a small saucepan, bring butter, coriander, cardamom seeds and pods, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper to a boil. Toss with potatoes on a rimmed baking sheet to evenly coat. Transfer half of potatoes to a second rimmed baking sheet; spread in a single layer on both sheets.

  3. Roast, flipping potatoes and rotating sheets once halfway through, until potatoes are easily pierced with the tip of a knife and golden brown in places, 30 to 35 minutes. Serve, sprinkled with cilantro.

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