This dairy-free sweet potato dish, with its sweet and crunchy shallot topping, is a staff favorite at Cook for Your Life. During the holidays, the shallot topping is a great alternative to the more... traditional marshmallows.
Heat 2 tablespoons of olive oil in a medium skillet over low heat. Add shallots to pan and cook until softened, about 5 minutes, stirring occasionally. Add the maple syrup and sage, and cook, stirring occasionally, over medium heat for 7 minutes or until the shallots are very golden. Set aside.
Meanwhile, in a medium stockpot, cover the sweet potatoes with water. Bring to a boil, and cook until tender, about 8-10 minutes. Drain then pour in a large bowl. Add the remaining 2 tablespoons of olive oil, salt and pepper. Mash with a potato masher, or blend with a hand-mixer until smooth. Taste for seasoning.
Transfer to a serving bowl and top with the crispy shallots. Serve warm.
Use the shallot topping to add a little oomph to grain dishes like basic quinoa, couscous, or brown rice or in classic holiday fare like green beans and mashed potatoes.