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.
This is a great recipe that I will use often........great taste, but not too sweet. Great with roated pork or chicken. I will use a little more shallots and brown sugar next time. Fold the shallots into the potatoes in the serving dish for a great even taste.
I loved the complex flavor of these. I did alter the recipe slightly because I bought a yam instead of a sweet potato by accident, so I added a splash of skim milk and about a tsp of butter when mashing - may not have to if using an actual sweet potato. Came out wonderful though - loved the shallots on top!
I was skeptical about this recipe because it does not contain any cream or butter, however I was blown away by the flavor and the texture! It has everything you would love about mashed potatoes, with the enhanced flavor of sweet potato, and the fresh rosemary is out of this world! Five-star restaurant quality. I will definitely be making this for dinner guests!
This was awsome!! I made a few changes such as adding about 6 baby white potatos to thicken it up a bit since sweet potato is sometimes to wet for my liking, I also added about 4 TBS butter and much more salt and pepper. I also didnt have shallots so I used 1 white onion and everything ended up fantastic. I could eat the whole thing myself!!
This is very easy. Made to recipe except forgot the final drizzle of olive oil. Prepped the sweet potatoes & caramelized shallots in advance. Re-heated in the microwave and topped with the reserved shallots just before serving. Rave reviews, lovely color on the plate. Offered with CL's herb-roast chicken, brussels sprouts gratin & pumpkin pie pudding.
How can I make this ahead and bring it with me to Thanksgiving? Can I just put it in a casserole dish and reheat it, or will it become dry (most mashed sweet potato casseroles have the addition of milk/butter/eggs to lighten the texture as a casserole.....)