Rosemary Mashed Sweet Potatoes with Shallots

Rosemary Mashed Sweet Potatoes with Shallots Recipe
Photo: Jonny Valiant; Styling: Deborah Williams

Yield:

4 servings (serving size: about 1/2 cup)
Total time: 39 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 39 Minutes

Nutritional 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

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.