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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