Rosemary Sweet Potato Mash
Rosemary Sweet Potato Mash
Ingredients
- ¼ cup olive oil, divided
- 3 shallots, thinly sliced
- 1½ teaspoons brown sugar
- 1⅓ pounds sweet potatoes, peeled and diced
- 2 tablespoons maple syrup
- 2 teaspoons finely chopped fresh rosemary, plus more to taste
- 1 teaspoon kosher salt
- ¼ teaspoon cracked black pepper
Instructions
- Heat 1 tablespoon oil in a medium skillet over low heat. Add garlic and sauté 20-30 seconds. Transfer garlic to small bowl. In the same pan, heat 1 tablespoon oil, add shallots and cook for 5 minutes, stirring occasionally. Sprinkle with sugar; cook 10-15 minutes or until shallots are golden, stirring occasionally.
- Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 10-15 minutes or until tender. Drain. Place potatoes in a large bowl; beat with a mixer at medium speed until smooth. Add sauteed garlic, maple syrup,1 tablespoon oil, rosemary, salt, and pepper; beat until blended. Spoon into a bowl; taste for seasoning. Top with shallots, and drizzle with remaining 1 tablespoon oil. Enjoy!
