Mashed Sweet Potatoes with Shallots and Rosemary


Mashed Sweet Potatoes with Shallots and Rosemary

•    5 teaspoons extra-virgin olive oil, divided
•    ¾ cup peeled and sliced shallots
•    2 teaspoons brown sugar
•    1 1/2 pounds sweet potatoes, peeled and diced
•    2 teaspoons finely chopped fresh rosemary
•    1/4 teaspoon coarse sea salt and ¼ teaspoon black pepper
•    Serve immediately



•    Heat 3 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.
•    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 2 teaspoons oil.

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