Rosemary Mashed Sweet Potatoes with Shallots

[Loupy]

Rosemary Mashed Sweet Potatoes with Shallots


Yield: 4 servings (serving size: about 1/2 cup)
Total: 39 Minutes


Ingredients:
5 1/2 teaspoons extra-virgin olive oil, divided
1/2 cup thinly sliced shallots (about 2 medium)
1 1/2 teaspoons brown sugar
1 1/3 pounds sweet potatoes, peeled and diced
2 teaspoons finely chopped fresh rosemary
1/4 teaspoon coarse sea salt
1/4 teaspoon black pepper

Preparation
1. Heat 4 teaspoons oil in a medium skillet over low heat.
Add shallots to pan, and cook for 5 minutes, stirring occasionally.
Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally.
2. Place potatoes in a medium saucepan; cover with water.
Bring to a boil; cook 8 minutes or until tender.
Drain.
Place potatoes in a large bowl; beat with a mixer at medium speed until smooth.
Add rosemary, salt, and pepper; beat until blended.
Spoon into a bowl; top with shallots, and drizzle with remaining 1 1/2 teaspoons oil.


Nutritional Information
Calories: 202
Fat: 6.3g
Saturated fat: 0.9g
Monounsaturated fat: 4.5g
Polyunsaturated fat: 0.9g
Protein: 2.9g
Carbohydrate: 34.9g
Fiber: 4.8g
Cholesterol: 0.0mg
Iron: 1.2mg
Sodium: 278mg
Calcium: 55mg



Susan Russo, Cooking Light
NOVEMBER 2010