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Mashed Parmigiano Sweet Potatoes with Rosemary and Basil

Vegetables

Ingredients

  • 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

Directions

  1. 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.
  2. 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).
  3. Add the remaining ingredients and stir to combine. If potatoes are too dry, add additional cream.
  4. Serve immediately. Enjoy!

Servings:

2
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