Sweet Potatoes With Caramelized Onion Recipes

MAPLE GLAZED SWEET POTATOES WITH BACON AND CARAMELIZED ONIONS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Toss the sweet potato chunks, olive oil, salt, and black pepper in a large bowl, and spread the sweet potatoes out onto a large rimmed baking sheet.
• Roast in the preheated oven until browned and tender, about 40 minutes; stir after the first 20 minutes.
• Cook the bacon until crisp and brown in a large skillet over medium heat, about 10 minutes; transfer bacon to a bowl, but leave the grease in the skillet. Cook the onions in the bacon grease until browned, about 10 minutes, stirring frequently. Reduce heat to low, and cook the onions until very soft, brown, and sweet, another 10 to 15 minutes. Stir often. Mix the onions with the bacon in the bowl, and set aside.
• Pour the maple syrup into the hot skillet with the thyme, and bring to a rolling boil. Boil the syrup until reduced by half, 3 to 4 minutes. Place the roasted sweet potatoes and onion-bacon mixture into the skillet, and stir to coat the vegetables with maple glaze. Transfer to a serving dish.

SWEET POTATOES WITH CARAMELIZED ONION

Steps:

• Preheat oven to 400º.
• Heat olive oil in frying pan at medium heat and add onion. Sauté until rings separate. Reduce heat to medium low and continue cooking uncovered, until onions are soft and caramelized at least 30 minutes or more, stirring occasionally.
• Meanwhile, prick whole potatoes with skins on and bake in roasting pan for 40 minutes or until soft. When cool enough to handle peel skins from potatoes and set aside.
• When onions are soft add thyme, salt and pepper to taste and mix well. At this point you can either place the onions in a food processor and pulse until they are slightly chunky or chop with a sharp knife.
• Heat a medium sized pot and add butter. Add the sweet potatoes and mash with a fork or potato masher. Add the sour cream or milk a little at a time then add the onion mixture. Blend with a wooden spoon until fully incorporated and adjust S & P to taste.

SWEET POTATO AND CARAMELIZED ONION HASH WITH BAKED EGGS

Steps:

• Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.
• Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.
• Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.
• Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned.
• Reduce oven temperature to 425°. Spread a relatively thin layer of the cooked sweet potato hash in individual ramekins, a cast-iron skillet, or a 9" x 13" baking dish.
• Make small wells in the hash and crack in the eggs. Sprinkle lightly with salt and pepper. Bake for 10-20 minutes, or until hash is hot and eggs are baked to your preference. Test the eggs by prodding them with a fork to check the firmness of the white and the runniness of the yolk.
• Serve immediately, with Parmesan, if desired.

CARMELIZED ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a large bowl add sweet potatoes, 4 tablespoons of maple syrup, 4 tablespoons of the olive oil, 2 1/2 teaspoons salt and 1 1/2 teaspoons black pepper. Mix to evenly coat the potatoes. Set aside.
• In a large skillet over low heat, add 3-4 tablespoons olive oil until heated. Add the sliced onions. Saute, stirring every so often for 20 minutes or until they caramelize. (NOTE: it is very important to saute the onions over low heat, to avoid them from burning). Once they are caramelized, add the remaining 3 to 4 tablespoons maple syrup and the balsamic vinegar. Stir to mix flavors. Season with salt and pepper to taste. Continue sauteing until onions are dark golden brown and fully caramelized, about 5-10 minutes more. Add water, 1 tablespoon at a time, if pan becomes dry. (Refer to Tidbit below).
• Arrange sweet potatoes on a sheet tray. Roast for about 25 to 30 minutes. Mid-way through cooking, lift and turn-over potatoes to brown evenly. Dot caramelized onions over the roasted sweet potato cubes. With a spatula, lift and turn-over potatoes again to evenly distribute onion mixture. Roast for an additional 5 - 8 minutes until potatoes are cooked through and slightly browned. Taste for seasoning.
• Transfer to serving tray and enjoy!
• Tidbit: Note that onions will cook down alot; decreasing the volume. Depending on the power of your stove top and the amount of onions you have in the pan, it may take a longer time for onions to be fully carmelized. They should be dark (not burned) and cooked way down.
• Another tidbit: If not using freshly ground pepper in this recipe, it makes a big enough difference. The store prepared ground doesn't have as much depth.

MAPLE SWEET POTATO PUREE WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 375 degrees F.
• Place sweet potatoes, 1/4 cup of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper in a large mixing bowl. Toss to evenly coat and place on sheet tray. Roast in the preheated oven for 35 to 40 minutes or until sweet potatoes are soft. Be sure to check on them after 15 minutes and stir, if needed.
• Meanwhile, in a medium saucepan over medium-high heat, melt butter and add remaining 2 tablespoons of olive oil. Add the sliced onion, 2 tablespoons of maple syrup and season with salt and pepper, to taste. Saute until deep golden brown, about 2 minutes. Remove from the heat and set aside. Add water, 1 tablespoon at a time, if the pan becomes dry.
• Transfer sweet potato mixture to a food processor, (may need to be done in batches) and add about a tablespoon of hot water. Pulse until just blended and then add half the caramelized onions. Pulse just a few times until desired consistency, adding more hot water for a smoother puree. Fold in remaining caramelized onions, reserving some for garnish.
• Serve in a warm dish and garnish with the reserved caramelized onions. YUMMY!!!

BAKED SWEET POTATOES WITH CARAMELIZED ONIONS AND SHAVED PARMESAN

Steps:

• Preheat the oven to 450°F. Place the potatoes on a baking sheet; bake until tender, about 45 minutes. Meanwhile, melt the butter in a large nonstick skillet over medium-low heat. Add the onions; cook until soft, about 15 minutes. Sprinkle with the sugar, salt, and pepper; toss to coat. Continue to cook, stirring occasionally, until the onions are very soft and caramelized, about 1 hour more, adding water 1 tablespoon at a time if the pan dries. Stir in the vinegar. Set aside; keep warm.
• When the potatoes are tender, split them open, and top with the caramelized onions and shaved Parmesan. Serve warm.