1 large or 2 small sweet potatoes
2 T heavy cream
2 T softened butter
3 T grated Parmigiano
1 1/2 tsp of The Olive Bin's Basil Olive Oil
1/4 tsp dried rosemary
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
Mashed Parmigiano Sweet Potatoes with Rosemary and Basil
Ingredients
Number Of Servings: 2
Directions
- Cut the sweet potatoes into quarters. Place in a steamer basket placed in a medium pot over 1/2 inch of water. Cover the pot, bring the water to a boil and cook until tender, 15 to 20 minutes.
- Let cool slightly, then remove the skins from the potatoes and cut them into chunks. Press the potatoes through a ricer or food mill (or mash by hand).
- Add the remaining ingredients and stir to combine. If potatoes are too dry, add additional cream.
- Serve immediately. Enjoy!
