Rosemary Sweet Potato Mash

sweet potato mash

Rosemary Sweet Potato Mash

Servings 4 Servings


  • ¼ cup olive oil, divided
  • 3 shallots, thinly sliced
  • 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


  • 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!