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.
- 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.
- 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
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.