Mashed Sweet Potatoes with Caramelized Shallots
Active Time: 15 minutes | Total Time: 50 minutes | Serves 6 | Gluten Free
- 2½ pounds sweet potatoes
- ¾ teaspoon kosher salt
- 4 shallots
- 3 tablespoons extra virgin olive oil
- 8 thyme sprigs
- 3 tablespoons unsalted butter
- ¼ teaspoon freshly ground black pepper
- ¼ cup whole milk, plus more, if necessary
Heat the oven (with the oven rack in the middle) to 400°F. Pierce the potatoes several times with the tines of a fork. Place them on a sheet pan and bake for about 45 minutes, or until very tender.
While the potatoes bake, caramelize the shallots: thinly slice the shallots into rings. In a medium skillet, heat the oil over medium-high heat. Add the shallots and ¼ teaspoon of the salt. Cook, stirring often, for 8 to 10 minutes, until tender and caramelized. Pull the thyme leaves from their sprigs and stir into the shallots. Remove from the heat.
Cut open the potatoes and scoop the flesh into a bowl. Add the butter, black pepper, and the remaining ½ teaspoon of salt. Mash. Add the milk and mash until creamy. If you want them a little creamier, add a little more milk.
Serve the sweet potatoes topped with the caramelized shallots.
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