This is an incredibly versatile side dish that shows just how delicious healthy can be. Serve this sweet potato with a Thanksgiving turkey or a simple roast chicken. Or top it with a mushroom sauté for a meatless feast any night.
Ingredients
- 4 pounds garnet sweet potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons extra virgin olive oil
- 1 cup shallots, finely chopped
- 4 tablespoons butter, divided
- 3/4 cup low-fat milk
- 3 tablespoons honey
- 3 tablespoons soy sauce
- sea salt and freshly ground white pepper, to taste
Instructions
- Bring a large pot of boiling salted water to a boil, and drop in potatoes. Return to a gentle boil over medium heat, and cook for 12-15 minutes, until tender enough to pierce with a fork. Drain in a colander, and transfer half of the potatoes to a food processor.
- Heat oil in a large sauté pan over medium heat, and sauté shallots for 10-12 minutes, stirring frequently, until a deep golden brown. (Be careful—they go quickly from golden to burnt in the last minute or so.) Transfer to a paper towel. Set aside 2 tablespoons of shallots.
- Add 2 tablespoons butter, milk, honey and soy sauce to the food processor with the sweet potatoes, and puree for 30 seconds, until smooth. Scrape into a bowl, and repeat with the remaining ingredients. Combine the two batches of puree, season with salt and pepper, and stir in all but the reserved 2 tablespoons of shallots.
- Scrape into a serving bowl, and top with reserved shallots.
Servings: 12
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