Sweet Potatoes, Mashed with Shallots, Passover

By seamline

Ingredients

• 2 1/2 lbs sweet potatoes, peeled and cut into 1″ chunks
• 3 Tablespoons olive oil
• 4 medium shallots (approximately 1/2 lb), thinly sliced
• kosher salt
• 3 Tablespoons unsalted butter or pareve margarine
• 1/2 cup vegetable stock
• freshly ground black pepper

Preparation

Step 1

Boil sweet potatoes in a 4-quart sauce pan until tender, 15-20 minutes. Remove from heat, drain potatoes, then add them back to the pan and set aside.

Meanwhile, heat olive oil in a medium pan set over medium heat. Add shallots and cook, stirring often, until shallots soften and brown, about 10 minutes. Season with a little salt, remove from heat, and set aside.

Add approximately 1/3 of the cooked shallots to the potatoes along with butter and stock and mash until well combined. Season with additional salt and pepper to taste and serve topped with remaining shallots.