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.
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
3 Tablespoons unsalted butter or pareve margarine
1/2 cup vegetable stock
freshly ground black pepper
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.