Passover Recipes: Mashed Sweet Potatoes with Shallots

For Passover, writer and cookbook author Leah Koenig brings us a sweet and hearty side dish that looks as good as it tastes–which is to say, gobsmackingly phenomenal. Sweet potatoes and glistening sauteed shallots. Doesn’t get much better than that.

 

Ingredients

2 1/2 lbs sweet potatoes, peeled and cut into 1″ chunks

3 Tablespoons olive oil

4 medium shallots (approximately 1/2 lb), thinly sliced

kosher salt

3 Tablespoons unsalted butter or pareve margarine

1/2 cup vegetable stock

freshly ground black pepper

Directions

Boil sweet potatoes in a 4-quart sauce pan until tender, 15-20 minutes. Remove from heat, drain potatoes, then add them back to the pan and set aside.

Meanwhile, heat olive oil in a medium pan set over medium heat. Add shallots and cook, stirring often, until shallots soften and brown, about 10 minutes. Season with a little salt, remove from heat, and set aside.

Add approximately 1/3 of the cooked shallots to the potatoes along with butter and stock and mash until well combined.  Season with additional salt and pepper to taste and serve topped with remaining shallots.

Keep on Noshing

Why Jews Eat Round Challah For the New Year

A sweet and symbolic tradition for the Jewish New Year

Never Make These Classic Mistakes When Cooking Brisket

How to make that perfect holiday brisket every time.