Rosemary Mashed Sweet Potatoes with Shallots

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IngredientsRosemary-Mashed-Sweet-Potatoes-with-Shallots

  • 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 pound sweet potatoes, peeled and diced
  • 2 teaspoons finely chopped fresh rosemary
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon black pepper

Directions

  1. Heat 4 teaspoons oil in a medium skillet over low heat. Add shallots to pan; cook 5 minutes, stirring occasionally. Sprinkle with sugar; cook 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 and medium speed until smooth.
  4. Add Rosemary, salt, and pepper; beat until blended.
  5. Spoon into a bowl; top with shallots, and drizzle with remaining 1 1/2 teaspoons oil.
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