Mashed Yams with Crispy Maple Shallots - Cook For Your Life-anti-cancer recipes
Mashed Yams with Crispy Maple Shallots - cook for your life
Servings: 6
Prep time: 20

This dairy-free sweet potato, Yams dish with its sweet and crunchy shallot topping is an office favorite here at CFYL. During the Holidays, the shallot topping is a great alternative to the more traditional marshmallows.


  1. 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.
  2. 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.
  3. Transfer to a serving bowl and top with the crispy shallots.  Serve warm.


  • ¼ cup olive oil, divided
  • 3 medium shallots, thinly sliced, about 1½ cups
  • 1 tablespoon maple syrup or to taste
  • 1 heaping tablespoon, sliced fresh sage
  • 3 pounds sweet potatoes, peeled and cut into 1-inch dice
  • Salt and freshly ground black pepper, to taste

Nutritional Information


311 cals


9 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

7 g


54 g


14 g


9 g


5 g


631 mg

*per serving

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Ann's Tips and Tricks

Use the shallot topping to add a little oomph to grain dishes like basic quinoa, couscous or brown rice. Or classic holiday fare like green beans and mashed potatoes.




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