Rosemary Mashed Sweet Potatoes with Shallots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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. 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.
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