1 Video | Photo: Maple Sweet Potato Puree with Caramelized Onions Recipe
Ingredients
- 4 large sweet potatoes, peeled and chopped into rough chunks
- 1/4 cup grade B maple syrup, plus 2 tablespoons
- 1/4 cup extra-virgin olive oil, divided in 1/2
- 2 teaspoons kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 2 tablespoons butter
- 1 large Vidalia or other sweet onion, thinly sliced
- Hot water
Directions
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!!!
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By lexiekclark_112...
San Jose, CA
on December 18, 2012
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This is a wonderful recipe! We tried this for Thanksgiving this year, and it was such a hit that we're making it again for Christmas.
We pureed all the onions with the sweet potatoes, because the slippery texture of the onions didn't seem quite right against the smooth texture of the main ingredient. When it was all blended together, it was heavenly. The carmelized onions worked as a "secret ingredient", adding so much flavor, and a fun twist on a classic.
By jmrchris
on November 22, 2012
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This was awesome.......... my wife and friends loved this. Next time I will use less pepper because it was too savory. The item I did differently is that I boiled my sweet potatoes in a dutch oven till they were ready. Then I coated them and put them in the oven for 20 minutes; stirring them up at the midway point. I used a whole yellow onion.
Then I went to the food processor. I think next time I will use chicken stock instead of hot water.
Great recipe!
By exarmymedic
Los Gatos, CA
on October 17, 2012
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I risked it and made these for Thanksgiving dinner and they were a HIT! These are unbelievably tasty. I hesitated with the amount of onions as well as a few other things, but went for it, followed the recipe with only a couple of technical tweaks (who can caramelize onions in 2 minutes anyway?...WELL worth it. Also...these are PALEO. Hallelujah.
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