Rosemary Mashed Sweet Potatoes With Shallots

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.

Here are the ingredients you will need to make the rosemary mashed sweet potatoes.
Here are the ingredients you will need to make the rosemary mashed sweet potatoes with shallots.

Ingredients:

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

Directions:

Thinly slice the two shallots (Don’t overstress about slicing really thinly, you just don’t want thick wedges).

Two medium shallots.
Two medium shallots.
The shallots after being sliced.
The shallots after being sliced.

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.

Here comes the oil.
Here comes the oil.
Adding in the sliced shallots to the oil.
Adding in the sliced shallots to the oil.

Sprinkle the brown sugar over the shallots.

Now that the shallots have been cooked for five minutes, it's time for the brown sugar.
Now that the shallots have been cooked for five minutes, it’s time for the brown sugar.

Cook the shallots for about 20 minutes, still on low heat, until golden, stirring occasionally. When ready, take off the burner and set aside.

Here are the gorgeous sauteed shallots.
Here are the gorgeous sauteed shallots.

Now for preparing the sweet potatoes. I’ll be honest, this will involve a little patience and chopping strength.

Here are the sweet potatoes before being peeled and diced.
Here are the sweet potatoes before being peeled and diced.
After being peeled.
After being peeled.

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 a little elbow grease into dicing the potatoes.
Put a little elbow grease into dicing the potatoes.

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.

Just enough water to cover the sweet potatoes is all you need to boil them.
Just enough water to cover the sweet potatoes is all you need to boil them.

Once tender, remove from hear and drain well.

All done being cooked and now being drained.
All done being cooked and now being drained.

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).

Transfer the sweet potatoes into the mixer.
Transfer the sweet potatoes into the mixer.
Woohoo! A real action shot:) Here is the diced and cooked sweet potato being mashed in the mixer.
Woohoo! A real action shot:) Here is the diced and cooked sweet potato being mashed in the 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.

The first tsp of rosemary being added into the sweet potato mash.
The first tsp of rosemary being added into the sweet potato mash.
Just a quarter of a tsp of sea salt is needed.
Just a quarter of a tsp of sea salt is needed.
Finally, the pepper is introduced.
Finally, the pepper is introduced.

Spoon the mashed sweet potato mixture into a serving bowl and top with the sauteed shallots.

Top the mashed sweet potatoes with the shallots.
Top the mashed sweet potatoes with the 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).

And if the shallots weren't enough, drizzle a tsp and a half of the olive oil on top and you are done!
And if the shallots weren’t enough, drizzle a tsp and a half of the olive oil on top and you are done!

Serve immediately and enjoy!

The final product -- rosemary mashed sweet potatoes with shallots.
The final product — rosemary mashed sweet potatoes with shallots.

Nutritional Breakdown:

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

 

 

 

 

 

 

 

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