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Rosemary Mashed Sweet Potatoes With Shallots


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5 1/2 teaspoons extra-virgin olive oil, divided

1/2 cup thinly sliced shallots (about 2 medium)

1 1/2 teaspoons brown sugar

1 1/3 pounds sweet potatoes, peeled and diced

2 teaspoons finely chopped fresh rosemary

1/4 teaspoon coarse sea salt

1/4 teaspoon black pepper

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