Sage Mashed Sweet Potatoes
Ingredients
- 2 large sweet potatoes, washed, peeled, and diced (4 cups diced)
- 4 tablespoons Extravagonzo Roasted Garlic Culinary Oil, divided
- 1 large yellow onion, thinly sliced
- 2 tablespoons light brown sugar
- 4-5 large, fresh sage leaves, thinly sliced, or to your taste
- 1 teaspoon coarse sea salt
- 7-8 cranks of freshly ground black pepper
- 1-2 teaspoons Extravagonzo Roasted Garlic Culinary Oil, for drizzling
Instructions
- Place diced potatoes in cold water in a medium saucepan.
- Bring to a boil and cook until tender when pierced with a fork.
- Drain immediately.
- Meanwhile, heat 2 tablespoons Extravagonzo Roasted Garlic Oil in a large skillet over medium-low heat.
- Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes.
- In a small skillet over medium heat, add remaining 2 tablespoons Extravagonzo Oil.
- Add sliced sage leaves and saute until lightly crisp.
- Remove from heat.
- Using a hand-held potato masher or an electric mixer, mash potatoes to desired consistency.
- Add the caramelized onions and the crisp sage leaves in Extravagonzo Roasted Garlic Oil to the potatoes.
- Season with coarse sea salt and freshly ground black pepper.
- Stir until well blended.
- Drizzle with Extravagonzo Roasted Garlic Oil and sprinkle with sea salt before serving.
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