I love making holiday dinners for my family, but I am starting to find that I am in a rut. I just keep repeating the same dishes year after year. So this year I decided I’m going to start to change things up a bit.
And this coming holiday, I am starting with the sweet potatoes.
I always make sweet potatoes using one of two methods: either mashed and baked with a brown sugar topping or sliced and baked with a brown sugar topping. So I looked through the abundance of cooking magazines I have, and I saw a recipe for butternut squash with caramelized onions. I immediately thought- why not try this with sweet potatoes? I changed up the recipe a bit, but I think the result is a winner. This will be on the table this Easter. 🙂
3 lb. sweet potatoes or yams
2 Vidalia onions, chopped
6 tbsp. unsalted butter
2 tbsp. extra virgin olive oil
3 tbsp. brown sugar
1 tsp. balsamic vinegar
½ tsp. salt
1. Prick potatoes with a fork and microwave on high for 15 minutes. Prick with a fork to see if the potatoes are soft. If the potatoes are very large, they might need to be microwaved for another 10-15 minutes. Once the potatoes are tender, allow them to cool.
2. Meanwhile, melt the butter and oil in a large skillet over medium heat. Add the onions and sauté for five minutes, then reduce heat to low and cook for about 30 minutes, stirring occasionally. Stir in the brown sugar and balsamic vinegar and sauté on medium heat for another few minutes.
3. Cut each potato in half lengthwise. Scoop out the flesh and add it to the skillet. Using a potato masher or a large spoon, smash the potatoes and combine with the onions. Sprinkle in the salt and continue to stir and mash until everything is well combined.
Transfer to a serving bowl, and you’re ready to go!