Growing up, I always had sweet potatoes with marshmallows on top for Thanksgiving. In the early adult years, when we started hosting Thanksgiving, we had friends that made mashed sweet potatoes with red hots (those little red candies) inside. And I’ve also played around with sweet potatoes with a streusel topping, too. But, this year, I was looking for a more savory sweet potato recipe, and I found this one. The verdict? It was a big hit – especially with those who are not fond of the super-sweet sweet potato recipes. We will make these again, and I can envision these as a great side to all kinds of main course meals!
Rosemary Mashed Sweet Potatoes with Shallots
From Cooking Light, Nov 2010
2 Tbsp plus 2 tsp olive oil, divided
3/4 cup thinly sliced shallots (about 2 large)
2 tsp brown sugar
2 pounds sweet potatoes, peeled and diced
1 Tbsp finely chopped fresh rosemary
1/2 tsp coarse sea salt
1/4 tsp black pepper
1. Heat 2 Tbsp oil in a medium skillet over low heat. Add shallots to pan, and cook 5 minutes, stirring occasionally. Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally.
2. Place potato in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain. Place potato in a large bowl; add remaining oil and beat with a mixer at medium speed until smooth. Add rosemary, salt, and pepper; beat until blended. Spoon into a bowl.
Total Fat: 6.2 g
Saturated Fat: 0.8 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 4.4 g
Cholesterol: 0.0 mg
Sodium: 222.9 mg
Potassium: 585.2 mg
Total Carbohydrate: 35.9 g
Dietary Fiber: 4.6 g
Sugars: 8.4 g
Protein: 2.9 g