Ingredients

2T plus 2t olive oil, divided

3/4c thinly sliced shallots (about 2 large)

2t brown sugar

2lbs sweet potatoes, peeled and diced

1T finely chopped fresh rosemary

1/2t coarse salt

1/4t black pepper

Preparation

  1. Heat 2T oil in a medium skillet over low heat. Add shallots to pan, and cook for 5 mins, stirring occasionally. Sprinkle with sugar; cook 20mins 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. 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 2t oil.