Rosemary Mashed Sweet Potatoes with Shallots

Photo: Jonny Valiant; Styling: Deborah Williams

Yield: 4 servings (serving size: about 1/2 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 39 Minutes

Nutritional Information

Amount per serving
  • Calories: 202
  • Fat: 6.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.9g
  • Carbohydrate: 34.9g
  • Fiber: 4.8g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 278mg
  • Calcium: 55mg

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. 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. 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.
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