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.
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher’s stories and recipes accessible to all.
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 pepperDirections
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.
