Rosemary Mashed Sweet Potatoes

By Bailey1_

Ingredients

• Prep time: 10 minutes | Total time: 25 minutes
• Serves 4
• Phase 3
• Ingredients
• 5 1/2 teaspoons extra-virgin oil, divided
• 1/2 cup thinly sliced shallots (about 2 medium) or onions
• 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
• 5 drops toffee (or regular) liquid stevia, or to taste

Details

Servings 1
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

Heat 4 teaspoons of oil in a medium skillet over low heat. Add the shallots to the pan and cook, stirring occasionally until golden (about 20 minutes). Remove the skillet from the heat.

Place the sweet potatoes in a medium sauce pan and cover with water. Bring to a boil. Cook 8 minutes or until tender. Drain.

Place the sweet potatoes in a large bowl. Beat with a mixer at medium speed until smooth. Add the rosemary, salt, pepper, and stevia. Beat until blended. Spoon into a bowl. Top with the shallots and drizzle with the remaining 1 1/2 teaspoons of olive oil.