ROSEMARY MASHED SWEET POTATOES AND SHALLOTS
November 26, 2012 5:34PM
Updated: December 18, 2012 11:04AM
MAKES 4 (½ -CUP)
5½ teaspoons extra-virgin olive oil, divided ½ cup (about 2 medium) thinly sliced shallots 1½ teaspoons brown sugar 1 2 teaspoons finely chopped fresh rosemary ¼ teaspoon coarse sea salt ¼ teaspoon freshly ground black pepper
½ cup (about 2 medium) thinly sliced shallots
1½ teaspoons brown sugar
11/3 pounds sweet potatoes, peeled and diced
2 teaspoons finely chopped fresh rosemary
¼ teaspoon coarse sea salt
¼ teaspoon freshly ground black pepper
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