Rosemary Mashed Sweet Potatoes With Shallots
5 ½ tsp. extra-virgin olive oil, divided
½ cup thinly sliced shallots (about 2 medium)
1 ½ tsp. brown sugar
1 1/3 lb. sweet potatoes, peeled and diced
2 tsp. finely chopped fresh rosemary
¼ tsp. coarse sea salt
¼ tsp. black pepper
- 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.
- 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.
(from Cooking Light, 2010)