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.
3 lb. medium sized 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.Preheat oven to 400 degrees. Use a knife to cut a few slashes into the potato (about a third of the way through) to allow the steam to escape while cooking. Place the potatoes on a baking sheet and bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork. If you used larger potatoes, they will take a bit longer to cook. Allow the potatoes 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!