Rosemary Mashed Sweet Potatoes with Shallots

By seterry5

Nutritional Information
Amount per serving
Calories: 202
Fat: 6.3g
Saturated fat: 0.9g
Monounsaturated fat: 4.5g
Polyunsaturated fat: 0.9g
Protein: 2.9g
Carbohydrate: 34.9g
Fiber: 4.8g
Cholesterol: 0.0mg
Iron: 1.2mg
Sodium: 278mg
Calcium: 55mg

Ingredients

• 5 1/2 teaspoons extra-virgin olive oil, divided
• 1/2 cup thinly sliced shallots (about 2 medium)
• 1 1/2 teaspoons brown sugar
• 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

Preparation

Step 1

1. Heat 4 teaspoons oil in a medium skillet over low heat. Add shallots to pan, and cook for 5 minutes, stirring occasionally. Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally.
2. Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain. Place potatoes in a large bowl; beat with a mixer at medium speed until smooth. Add rosemary, salt, and pepper; beat until blended. Spoon into a bowl; top with shallots, and drizzle with remaining 1 1/2 teaspoons oil.