Wednesday, January 19, 2011

Rosemary Mashed Sweet Potatoes with Shallots

Wow! Time has gotten away from me. Between the holidays and two active babies, I have been repeating some of my easiest, fastest recipes all holiday season. But it's time to start trying new things again! This Cooking Light recipe is a great use of sweet potatoes while they are in season.


Recipe Notes

Creamy mashed potatoes without butter or cream! I actually used less oil than the recipe calls for (did not drizzle any over the top).

Nutritional Information

202 calories - 6.3 g. fat - 2.9 g. protein - 34.9 g. carbs - 4.8 g. fiber


  • 2 tbsp + 2 tsp olive oil (I skipped the 2 tsp part)
  • 3/4 c. thinly-sliced shallots
  • 2 tsp brown sugar
  • 2 lb. sweet potatoes, peeled and diced
  • 1 tbsp fresh, chopped rosemary
  • 1/2 tsp coarse sea salt
  • 1/4 tsp black pepper


1. Heat 2 tbsp. oil in a skillet over low heat. Add shallots and cook for 5 minutes (stirring occasionally).

2. Sprinkle with brown sugar and cook for 20 minutes more or until shallots are golden and caramelized.

3. Boil potatoes and cook for 8 minutes or until tender. Drain.

4. Place potatoes in a large bowl and beat with a mixer until smooth. Stir in rosemary, salt, and pepper and beat until well-blended.

5. Top with shallots and drizzle with remaining two tsp. oil, if desired.

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