If you’re hankering for the taste of that holiday sweet potato casserole with the brown sugar and marshmallows aplenty but are watching your calories and waistline, then this might just be the sweet potato side for you. It is a leaner, meaner take on Grandma’s specialty (and sorry, no marshmallows).
Mind you, if you’re not a fan of rosemary and shallots and using a little elbow grease for chopping, then skip this recipe. Otherwise, this is a great alternative for that decadent sweet potato casserole that sends you over the calorie edge on Thanksgiving Day. What makes this recipe from the holiday 2014 issue of Cooking Light for me are the sauteed shallots that top the mashed sweet potatoes.
Be careful of using too much rosemary, as it is a strong herb and a little goes a long way (In fact, although the recipe calls for two teaspoons of fresh chopped rosemary, you can certainly cut back on it if you feel it’s too strong a flavor for you). You’ll still get a touch of brown sugar in this dish. You’ll need a mixer for this recipe.
5 and 1/2 tsp extra virgin olive oil, divided
2 medium shallots, thinly sliced
1 and 1/2 tsp brown sugar
1 and 1/3 lbs sweet potatoes, peeled and diced
2 tsp fresh rosemary, finely chopped
1/4 tsp sea salt
1/4 tsp black pepper
Thinly slice the two shallots (Don’t overstress about slicing really thinly, you just don’t want thick wedges).
Heat four tsp of the olive oil in a skillet over low heat and add the shallots, cooking on low for five minutes, stirring occasionally.
Sprinkle the brown sugar over the shallots.
Cook the shallots for about 20 minutes, still on low heat, until golden, stirring occasionally. When ready, take off the burner and set aside.
Now for preparing the sweet potatoes. I’ll be honest, this will involve a little patience and chopping strength.
The potatoes don’t have to be diced perfectly into tiny pieces; just try to make the pieces fairly uniform and not huge so they will cook the evenly.
Put the diced sweet potatoes in a medium sauce pan and cover with water. Bring to a boil and cook eight minutes or until tender.
Once tender, remove from hear and drain well.
Place the sweet potatoes in a mixer bowl and beat at medium speed until smooth (You could probably do this with a hand mixer if you don’t have a standard-sized mixer).
Finely chop enough fresh rosemary for two tsp (Again, a little rosemary goes a long long way, so if you have strong feelings about the taste or are unsure, cut back on how much you’ll use. I used two tsp and the flavor was definitely very present).
Add the rosemary, sea salt and pepper into the sweet potato mash and blend just enough to make sure these ingredients are fully dispersed.
Spoon the mashed sweet potato mixture into a serving bowl and top with the sauteed shallots.
Drizzle the remaining 1 and 1/2 tsp of olive oil over the dish (you could always skip this step if you want to reduce the amount of oil in the recipe, but it does add that final little kick).
Serve immediately and enjoy!
Serving size: About 1/2 cup
Cal: 202; Fat: 6.3 g (sat fat: 0.9 g); Chol: 0 mg; Sodium: 278 mg; Fiber: 5 g; Carbs: 35 g; Pro: 3 g