Rosemary Mashed Sweet Potatoes with Shallots

Yield: 4-6 servings

When cooking the shallots, use a pan without a non-stick surface, otherwise the shallots will not caramelize.

Ingredients:

• 2 tablespoons olive oil
• 3/4 cup thinly sliced shallots (about 2 large)
• 2 pounds sweet potatoes, peeled and diced
• 1 tablespoon finely chopped fresh rosemary
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon black pepper

Procedure:

1. Heat 2 tablespoons oil in a medium skillet over low heat. Add shallots to pan, and cook for about 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.
3. 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.

Adapted from: www.myrecipes.com