2 medium-size sweet potatoes

4 Tablespoons melted butter

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup Pompeian Smooth Extra Virgin Olive Oil

2 Tablespoons chopped rosemary


  1. Peel the sweet potatoes and bring a medium size pot of water to a full boil.
  2. Chop the potatoes into large chunks and add to the water once it’s boiling.
  3. Boil for about 15 minutes or until soft when pierced with a sharp knife. Drain the water from the pot.
  4. Add the butter, salt and pepper and mash together until there are no more lumps.
  5. Add the Pompeian Smooth Extra Virgin Olive Oil and chopped rosemary and gently stir through the mashed potatoes.
  6. Serve with an extra drizzle of olive oil over the top and a sprinkle of rosemary.