Rosemary Sweet Potatoes
Creamy mashed sweet potatoes do not always need butter and cream to make them wonderful. You will be a believer after you try this tasty version.
Ingredients
- 4 tablespoons olive oil, divided
- 3/4 cup thinly sliced shallots (about 2 large)
- 2 teaspoons brown sugar
- 2 pounds sweet potatoes, peeled and diced
- 2 tablespoons finely chopped fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Heat 2 tablespoons oil in a medium skillet over low heat. Add shallots 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 and cover with water. Bring to a boil; cook 8 minutes or until tender. Drain.
- Place potatoes in a large bowl and beat with a mixer until smooth. Add rosemary, salt and pepper, beat until blended.
- Spoon into a bowl, top with shallots and drizzle with remaining 2 tablespoons oil.
Notes
Cooking time (duration): 40 minutes
Number of servings (yield): 6
*Adopted from Cooking Light, November 2010, see original recipe here.
