Mashed Yams With Crispy Maple Shallots

Name: Mashed Yams With Crispy Maple Shallots
Prep time: 20

4.5

4.5 out of 5 stars (based on 6 reviews)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

This dairy-free sweet potato dish, with its sweet and crunchy shallot topping, is a staff favorite at Cook for Your Life. During the holidays, the shallot topping is a great alternative to the more traditional... marshmallows.

¼ cup olive oil, divided
3 medium shallots, about 1½ cups, thinly sliced
1 tablespoon maple syrup, or to taste
1 tablespoon, sliced fresh sage
3 pounds sweet potatoes, peeled and cut into 1-inch dice
Salt and black pepper, freshly ground, to taste

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Nutrition Facts

Calories

311 cals

Fat

9 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

7 g

Carbohydrates

54 g

Sugar

14 g

Fiber

9 g

Protein

5 g

Sodium

631 mg

Directions

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.

Chef Tips

Use the shallot topping to add a little oomph to grain dishes like basic quinoa, couscous, or brown rice or in classic holiday fare like green beans and mashed potatoes.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society