Okay so, the original recipe from the New Way to Cook Light cookbook is called Rosemary Mashed Sweet Potatoes with Shallots, but I had a problem with the shallots. I burned them. I was working on the rest of the recipe and took my eyes off the shallots ~ it happened and it’s over. I was able to improvise quite well (and with plenty of time) with regular onions that I caramelized. Whew!
Loved this paleo vegetarian recipe and I’m sure you will too. I’ve changed the recipe to use the onions instead of the shallots along with using pure maple syrup in place of brown sugar.
Here are the ingredients you’ll need (less the olive oil and imagine there are onions instead of shallots in the picture below) ~
I try to have the onions caramelized before doing anything else because they can sit off to the side after they’re cooked.
Next, I cleaned the two large sweet potatoes, peeled them and cut them into small 1-2 inch pieces
Then I boiled the potatoes until they were soft to get them ready for mashing ~
This is the amount of rosemary that I used ~
Next I drained the soft boiled potatoes, used a hand mixer to mash them, added the rosemary, salt and pepper then added the caramelized onions on top.
Ready to see the recipe?
- 5 1/2 teaspoons extra-virgin olive oil, divided
- 1/2 cup thinly sliced onions (about 1 large or 2 medium)
- 1 1/2 teaspoons pure maple syrup
- 1 1/3 pounds sweet potatoes, cleaned, peeled and diced
- 2 teaspoons finely chopped fresh rosemary
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- Heat 4 teaspoons of olive oil in a medium skillet over low heat.
- Add the onions and the maple syrup to the pan and cook for 30-45 minutes, stirring frequently until the onions are caramelized. Once the onions are ready, remove them from the stovetop and set them aside.
- Place the potatoes in a medium saucepan and cover with water.
- Bring the potatoes to a boil ~ about 8 minutes or until tender, then drain them.
- Place the potatoes in a large bowl and beat with a mixer at medium speed until smooth. (Alternately, you can could mash them with a potato masher.)
- Add the rosemary, salt, and pepper to the potatoes and beat again until blended.
- Place the potatoes in a bowl then top with the caramelized onions.
- Drizzle with the remaining 1 1/2 teaspoons oil.
And ~ here’s the final product.
I served this with baked Chicken Thighs and a Salad. Yum!
Oh ~ you want to see my mistake with the shallots, do you? Well, okay. Here it is. Don’t judge ~ remember that in the end, I was able to save the day. (smile)
The original recipe was found in the cookbook called The New Way to Cook Light, page 319.
The New Way to Cook Light, page 319, 4 small shallots, pure maple syrup (about 1 teaspoon)