Thanksgiving Menu 3: Rosemary Mashed Sweet Potatoes

I love sweet potatoes! Okay, so not the cut-into-chunks-and-microwaved-until-half-cooked variety, but definitely mashed, pureed, souped, fried (oh, sweet potato fries, yes!) etc. So this year, although I also love my garlic mashed potatoes, I am going with this side starch instead.

6 servings : doubles well
2 pounds sweet potatoes, peeled and diced
1 T. fresh rosemary, finely chopped (do not use dried)
1/2 tsp. coarse sea salt
1/4 tsp. fresh ground black pepper

Place diced sweet potatoes in a pan, cover with water. Bring to a boil and cook until tender, approximately 8 minutes. Drain. Place potatoes in a large bowl and beat until smooth. Add rosemary, salt and pepper to taste; beat until blended.

Optional topping: caramelized shallots
3/4 c. shallots, thinly sliced.
2 T. extra virgin olive oil
2 tsp. brown sugar
Heat 2 T. oil in a medium skillet over low heat. Add shallots and cook 5 minutes, stirring occasionally. Sprinkle with sugar, cook a further 20 minutes until shallots are golden. Top the potatoes with the cooked shallots and drizzle with a little more olive oil