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ROSEMARY MASHED SWEET POTATOES AND SHALLOTS

Updated: December 18, 2012 11:04AM



MAKES 4 (½ -CUP)
SERVINGS

5½ teaspoons extra-virgin olive oil, divided

½ cup (about 2 medium) thinly sliced shallots

1½ teaspoons brown sugar

1

1/3 pounds sweet potatoes, peeled and diced

2 teaspoons finely chopped fresh rosemary

¼ teaspoon coarse sea salt

¼ teaspoon freshly ground black pepper

Heat 4 teaspoons oil in medium skillet over low heat. Add shallots to pan; cook 5 minutes, stirring occasionally.

Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally. Place potatoes in medium saucepan; cover with water. Bring to boil; cook 8 minutes or until tender. Drain. Place potatoes in large bowl; beat with mixer at medium speed until smooth.

Add rosemary, salt and pepper; beat until blended. Spoon into bowl. Top with shallots; drizzle with remaining 1½ teaspoons oil.

From Cooking Light’s The New Way to Cook Light



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