Rosemary Mashed Sweet Potatoes with Shallots

Total: 39 minutes
Yield: 4 servings (serving size: about 1/2 cup)

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. 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.

Cooking Light.