Halloween has passed and Thanksgiving approaches, but who says we have to save sweet potatoes for Thanksgiving? Not I. These are so refreshing as a side to a Sunday roast. Give your regular mashed potatoes a rest and try this dish. You’ll impress everyone and you won’t have any left in the bowl. They are yummy.

Mashed Sweet Potatoes with Caramelized Onions (Jennette Fennimore)
½ cup unsalted butter
2 lbs. yellow onions, thinly sliced
½ tsp. salt
½ tsp. ground pepper
4 lbs. sweet potatoes, peeled and cut into ½ inch cubes (about 10 cups)
1/3 cup dairy sour cream
Salt and ground black pepper

Caramelize the onions in a skillet with ¼ cup of butter.  Stir frequently for about 30 minutes or until golden brown.  Season with the ½ tsp. pepper.  Remove from heat and set aside.  Meanwhile, cook the potatoes in a large pot, covered, in lightly salted boiling water for 12 minutes or until tender; drain.  Add the remaining ¼ cup butter to the pot the potatoes were cooked in and let melt.  Return potatoes to the pot and mash with a potato masher until smooth.  Stir in the milk, sour cream, and salt and pepper to taste.  Stir in carmelized onions, reserving a few for garnish.  Cook and stir over medium heat until heated through.  Transfer to a serving dish.  Top with reserved onions.  Makes 8-10 servings.

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One Response to Side Vegetable: Mashed Sweet Potatoes with Caramelized Onions

  1. Erin says:

    I always wondered how to caramelize onions and did not realize it was so easy. On my mission in Taiwan, sweet potatoes are a staple. One of my favorite ways to eat them is to bake them and then just add a little bit of butter (just like a baked potato). Yummy!

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