The cart is empty
Servings: 6 Prep time: 20 minutes
Mashed Yams with Crispy Maple Shallots
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.
-
Preparation
-
View Comments
-
Print this Recipe
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.
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.
More Recipes Like This
Mango Lassi
15 minutes
Harvest Quinoa Salad
20 minutes
Curried Chickpea Salad
20 minutes
