Rosemary Mashed Sweet Potatoes With Shallots
Recipe: #37715
November 11, 2021
Categories: Side Dishes, Onions, Sweet Potato/Yam, Easter, Sunday Dinner, Thanksgiving, Diabetic, Gluten-Free, Kosher, Low Cholesterol, No Eggs Non-Dairy, Vegan, Vegetarian, more
"An alternative to the super sweet sweet potato side that is often served at Thanksgiving."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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