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Rosemary mashed sweet potatoes with shallots

rosemary mashed sweet potatoes with shallots

 

Ingredients

  • 5 1/2 teaspoons extra-virgin olive oil, divided
  • 1/2 cup thinly sliced shallots (about 2 medium)
  • 1 1/2 teaspoons brown sugar
  • 1 1/3 pounds sweet potatoes, peeled and diced $
  • 2 teaspoons finely chopped fresh rosemary
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon black pepper

Preparation

  1. 1. Heat 4 teaspoons oil in a medium skillet over low heat. Add shallots to pan, and cook for 5 minutes, stirring occasionally. Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally.
  2. 2. Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain. Place potatoes in a large bowl; beat with a mixer at medium speed until smooth. Add rosemary, salt, and pepper; beat until blended. Spoon into a bowl; top with shallots, and drizzle with remaining 1 1/2 teaspoons oil.

Recipe and photo from Cooking Light
NOVEMBER 2010

This entry is related to the following products. Click on any of them for more information.
Sweet Potato, Rosemary,

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