Mashed Sweet Potatoes with Brown Butter and Crispy Shallots Recipe


Nutrition

Cal/Serving: 535
Daily Value: 27%
Servings: 4

Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat46g70%
Saturated10g51%
Trans1g0%
Carbs31g10%
Fiber5g20%
Sugars8g0%
Protein3g6%
Cholesterol31mg10%
Sodium75mg3%
Calcium56mg6%
Magnesium40mg10%
Potassium541mg15%
Iron1mg7%
Zinc1mg3%
Phosphorus82mg12%
Vitamin A18342IU367%
Vitamin C5mg9%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg5%
Niacin (B3)1mg4%
Vitamin B60mg18%
Folic Acid (B9)25µg6%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E6mg32%
Vitamin K28µg35%
Fatty acids, total monounsaturated25g0%
Fatty acids, total polyunsaturated9g0%
Have a question about the nutrition data? Let us know.

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Sweet Potatoes
Flickr/Maggie Hoffman

Instead of ordinary mashed potatoes, try these nutrient-and-flavor-packed sweet potatoes for a brighter addition to the table.

4
Ratings12

INGREDIENTS

3 large sweet potatoes

2 tablespoons olive oil

Salt and pepper

½ cup canola oil

2 shallots, peeled and thinly sliced

4 tablespoons (½ stick) butter

1 tablespoon balsamic vinegar (optional)

DIRECTIONS

Heat oven to 375 degrees.

Toss the sweet potatoes in olive oil, salt and pepper. Place the potatoes on a sheet tray and bake 45- 50 minutes, or until potatoes are soft.

While the potatoes and baking, heat a small sauté pan over medium heat and add the canola oil. Add the sliced shallots and stir, cooking the shallots slowly until they begin to brown and get crispy. Drain on a paper towel and sprinkle with salt. Set aside.

While the potatoes are baking, melt butter in a small saucepan over medium heat. After the butter is melted, continue to allow the butter to cook, stirring occasionally until the foam on the surface of the butter has subsided and the solids in the butter have begun to turn golden brown. Remove the butter from the heat.

Peel and mash the sweet potatoes with a potato masher or ricer. Add the brown butter and season with salt and pepper. Stir in balsamic vinegar, if desired. If necessary, reheat the potatoes in a saucepan over low heat before serving.

Recipe Details

Servings: 4

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