Rosemary Mashed Sweet Potatoes With Shallots

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"An alternative to the super sweet sweet potato side that is often served at Thanksgiving."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (161.3 g)
  • Calories 155.4
  • Total Fat - 6.4 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 0 mg
  • Sodium - 161.7 mg
  • Total Carbohydrate - 22 g
  • Dietary Fiber - 4.1 g
  • Sugars - 2.3 g
  • Protein - 4.1 g
  • Calcium - 50.5 mg
  • Iron - 5.1 mg
  • Vitamin C - 18 mg
  • Thiamin - 0 mg

Step 1

Heat 4 teaspoons oil in a medium skillet over low heat. Add the shallots to the pan and cook for 5 minutes, stirring occasionally. Sprinkle with sugar. Cook 20 minutes over low heat or until shallots are golden, stirring often.

Step 2

Place the potatoes in a medium saucepan; cover with water and bring to a boil. Cook 8 minutes or until tender. Drain.

Step 3

Place the potatoes in a large bowl and beat with a mixer at medium speed until smooth. Add rosemary, salt, and pepper; beat until blended.

Step 4

Spoon into a bowl and top with the shallots. Drizzle with the remaining 1 1/2 teaspoons oil.

Tips & Variations


No special items needed.

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