Mashed Rosemary-Maple Sweet Potatoes
4 medium sweet potatoes
4 Tbsp ROSEMARY OLIVE OIL*
2 Tbsp MAPLE BALSAMIC*
½ cup heavy cream (optional, but delicious)
3-6 sprigs fresh thyme, stems removed, finely minced
Additional sprigs for garnish (optional, but pretty)
ITALIAN HERBAL SEA SALT*
Fresh ground BLACK PEPPER*
Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Bake on a baking sheet until soft, about 1 hour (test with a fork) Let cool slightly.
Cut off the ends of each sweet potato and remove skin, then mash with a fork or masher to desired consistency.
Heat heavy cream (microwave works fine) and stir in with the sweet potatoes along with olive oil and balsamic vinegar (more or less of each as desired) Add minced thyme along with salt and pepper. Garnish with sprigs of fresh thyme. Serves 8-10.
(Stir in additional olive oil, balsamic, cream, thyme or salt and pepper until desired taste is achieved)
*Available at The Vintage Olive*
Use Thyme olive oil instead of Rosemary olive oil. Omit sprigs of thyme and substitute with fresh, minced rosemary instead.
Other pairings that are delicious substitutions:
Butter olive oil + Cinnamon Pear balsamic
Tuscan Herb olive oil + Black Mission Fig balsamic
Herbes de Provence olive oil + Lavender balsamic
Garlic olive oil + Red Apple balsamic