Food & Cooking Recipes Lunch Recipes Cardamom-Scented Sweet Potato Rounds with Cilantro Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Anna Williams Prep Time: 20 mins Total Time: 50 mins Servings: 12 The mildly spicy, citrusy taste and floral aroma of cardamom brighten the rich flavor of the creamy sweet potatoes in this dish. Ingredients 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 ⅓ cup packed coarsely chopped cilantro leaves and stems Directions 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. 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. 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. Rate it Print