Growing up, I thought I didn’t like sweet potatoes. To be fair, my only exposure to them was the (to me) sickeningly sweet Thanksgiving dish loaded up with brown sugar and marshmallows. Wayyyyy too sweet for my palate. Sweet potatoes are plenty sweet on their own, which, I’m guessing, is where they got their name. I mean, I’m not a scientist…but I think that’s a pretty safe conclusion. So I like to take them in a savory direction. Just throw a sweet potato in the oven to roast, saute some shallot and thyme, mash the sweet potato, and top it with the shallot mixture. Done! This is a super easy side dish that will give your plate a sophisticated sweet and savory spin on these spuds. I know you’re impressed by my alliteration skills. Ok, onto the recipe.
Savory and Sweet Potatoes
- 1 medium sweet potato
- 1 large shallot, finely diced
- 1 Tbsp fresh thyme
- 1 Tbsp canola oil, divided
- salt and pepper, to taste
- Preheat oven to 325
- Pierce sweet potato a few times, and place on a foil covered (for easy clean up) sheet pan.
- Put sweet potato in oven until very tender, about 1 hour.
- While sweet potato cools, saute shallot and thyme in 1 tsp oil until onions are tender and translucent, about 5 minutes.
- When sweet potato is cool enough to handle, cut in half, scoop flesh into a bowl, and mash with 2 tsp oil, salt, and pepper. (Feel free to add a splash of chicken or vegetable stock if you like things super smooth.)
- Serve sweet potato topped with shallot mixture.
*For the 21 Day Fix, this is 1 yellow, 1/8 green, and 1 tsp.