Sorry for my absence! Things are crazy over here. I have a new new job (it’s pretty sweet) and more kitchen stories to share, but I promised myself I’d make it through a few more Thanksgiving recipes first.
I’ve already introduced you to the wonderful turkey John and I ate, but have you met the delicious sweet potatoes? Sure, we had (and still have) leftover potato gratin, but for a Thanksgiving-themed meal, it would seem inappropriate to leave out sweet potatoes.
This recipe is insanely easy. You could whip it up in no time and serve it for your holiday meal, or any other time you’re looking for a sweet replacement to plain old mashed potatoes.
Directions
First, check out my new knife! It is large.
I’m attending a knife course at ICE (a culinary school here in NY) tonight with the fiancé and two of his friends. So. Excited. (And of course I’ll let you know how it goes!)
Peel three sweet potatoes and chop them into 1-inch cubes.
Place the sweet potatoes in a large pot, cover them with water, then bring to a boil and let cook until tender, about 10 minutes.
When the potatoes are soft enough to fall apart with a fork, drain them and set aside.
Slice shallots into small rings. Grab a large sauté pan, heat it up, add some olive oil (or butter if you want your shallots to be extra delicious), then toss in your shallots. Season with 1/4 teaspoon salt and a pinch of pepper, cook for 5 minutes, stirring occasionally, and then add the brown sugar.
Let the shallots cook down for about 20 minutes.
Okay, back to your sweet potatoes. Cooking Light suggests that you blend your potatoes with a mixer, but I prefer something a little more substantial than baby food. In other words, I like lumpy potatoes. I like when they have texture. If you prefer a smooth potato, use a hand mixer to whip them up. If not, use a fork to mash them most of the way, then throw in your rosemary and shallots.
Add the rest of your salt and pepper, taste, then adjust seasonings as necessary.
John and I ended up cooking extra shallots that we let get really crispy (I like when they’re almost burnt — thanks, Mom). These were a lovely crunchy addition to these very tasty potatoes.
Plate a spoonful of sweet potato mash in a circle on your dish, top with extra shallots (if you have them), then plate your main protein (turkey, chicken, pork, vegetables) on top, and drizzle with cranberry wine reduction. If you have some extra rosemary lying around, chop it up and garnish your plate with it.
Easy, healthy, and delicious. Doesn’t get a whole lot better than that.
Sweet Potato Mash with Crispy Shallots
*Recipe adapted from November 2010 issue of Cooking Light magazine.
Yields: 2 cups
Time: 30 minutes
Ingredients
- 3 large sweet potatoes
- 2 tablespoons plus 2 teaspoons extra virgin olive oil, divided
- 2-3 shallots
- ½-1 tablespoon fresh rosemary, chopped
- 2 teaspoons brown sugar
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Peel three sweet potatoes and chop them into 1-inch cubes.
- Place the sweet potatoes in a large pot, cover them with water, then bring to a boil and let cook until tender, about 10 minutes. When the potatoes are soft enough to fall apart with a fork, drain them and set aside.
- Slice shallots into small rings and sauté in a pan with butter or olive oil over medium-high heat. Season with 1/4 teaspoon salt and a pinch of pepper, cook for 5 minutes, stirring occasionally, and then add the brown sugar. Let the shallots cook down for about 20 minutes.
- If you prefer a smoother mashed potato, use a hand mixer to whip the sweet potatoes. If not, use a fork to mash them most of the way, then throw in your rosemary and shallots. Add the rest of your salt and pepper, taste, then adjust seasonings as necessary.
- Plate a spoonful of sweet potato mash in a circle on your dish and top with extra shallots.
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