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Rosemary Mashed Sweet Potatoes with Shallots

Rosemary Mashed Sweet Potatoes with Shallots

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4 servings (serving size: about 1/2 cup)

A little sweet and a little salty, this side dish stands out.


  • 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

Nutritional Information

  • Calories 202
  • Fat 6.3g
  • Satfat 0.9g
  • Monofat 4.5g
  • Polyfat 0.9g
  • Protein 2.9g
  • Carbohydrate 34.9g
  • Fiber 4.8g
  • Cholesterol 0.0mg
  • Iron 1.2mg
  • Sodium 278mg
  • Calcium 55mg

How to Make It

Step 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.

Step 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.

Watch the video: Gordon Ramsays Home Cooking S01E11


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