Categories: Sides
Ingredients
- 5 1/2 tsp olive oil, divided
- 1/2 cup thinly sliced shallots
- 1 1/2 tsp brown sugar
- 1 1/3 lbs. sweet potatoes, peeled and diced
- 2 tsp finely chopped fresh rosemary
- 1/4 tsp coarse sea salt
- 1/4 tsp black pepper
Directions
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Heat 4 tsp olive 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.
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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 tsp oil.