INGREDIENTS
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5 1/2 teaspoons extra-virgin olive oil, divided
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1/2 cup thinly sliced shallots (about 2 medium)
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1 1/2 teaspoons brown sugar
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1 1/3 pounds sweet potatoes, peeled and diced
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2 teaspoons finely chopped fresh rosemary
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1/4 teaspoon coarse sea salt
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1/4 teaspoon black pepper