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Rosemary Mashed Sweet Potatoes with Shallots

Photo: Jonny Valiant; Styling: Deborah Williams
Total time 39 mins
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

Nutrition Information

  • calories 202
  • fat 6.3 g
  • satfat 0.9 g
  • monofat 4.5 g
  • polyfat 0.9 g
  • protein 2.9 g
  • carbohydrate 34.9 g
  • fiber 4.8 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 278 mg
  • calcium 55 mg

How to Make It

  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.