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.


  • 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


  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:

One Response to Rosemary Mashed Sweet Potatoes with Shallots

  1. Shirley Gilbert November 29, 2010 at 4:29 pm #

    Hi Kris: This sounds yummy. Will try this. Wanted to check in with you to discover how everything is going in S.B. We hope to get down there in the New Year to see our friends, the Lambs — and would love for you to meet them as well. Also wondering about the new house and how the redo is coming. We’re off on Sunday to NYC where we get to see Lisa and Arnold’s bro Leo. Take good care. Your ears must still be ringing because our AAUW members are still raving about your cooking lessons and our Cooking with Kris and Kingsolver. Love, Shirley

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