Archive | October, 2011

We’ve moved – here’s the new link!

31 Oct

We’ve moved!  Click here to visit our new address: http://intermittentgourmet.blogspot.com/   and view the latest posts – Sweet Potato Biscuits and Spooky Snacks!

Enter your email address in the box on the top right to subscribe to new posts by email.  All previous recipes are on the new site, and you’ll still be able to view everything on this site that is here now, but all new recipes will only be posted on Blogger.   I hope you enjoy the new site, and thanks for your support!

Fall Flavor: Maple & Caramelized Onion Sweet Potatoes

1 Oct

Time for fall!  I love the richness of this dish, and sweet potatoes always add a pretty orange touch to a fall table.  This is absolutely my favorite sweet potato recipe.  I never liked them much until I got some at the farmer’s market a few years ago and realized that fresh sweet potatoes were a completely different animal than store-bought.  Amazing the difference.  Mom’s organic market often carries a Japanese sweet potato with white flesh that is also quite tasty.

Anyway, I never have understood “sweet potato casserole” because it really seems to be more “sweet” than “sweet potato.”   But I love the caramelized onion sweetness in this dish, and I often add cayenne or crushed red pepper in place of the black pepper for a bit of heat.  The potatoes do tend to cool quickly, so make sure to use hot water and serve in a warmed dish.  The recipe can easily be doubled or tripled, though you may have to puree in batches.  If you try to make this for Thanksgiving you may get a few frowns – people do love their marshmallows – but they’ll come around.

Maple Sweet Potatoes with Caramelized Onion

  • 2 large sweet potatoes
  • 4 T maple syrup
  • 2 T olive oil
  • 2 tsp salt
  • 1 tsp pepper
  • 1 T butter
  • 1 tsp dried rosemary
  • 1 large sweet onion, thinly sliced
Heat oven to 375°.  Peel and cube sweet potatoes.  Toss wtih 2 T maple syrup, 1 T olive oil, salt, and pepper in a large bowl.  Line a baking sheet with foil and spray with cooking spray. Arrange sweet potatoes on the sheet in a single layer. Roast 30-40 minutes, stirring halfway through, until potatoes are fork-tender.

Meanwhile, heat butter and remaining 1 T olive oil in a large saute pan over medium high heat.  Add onion, remaining 2 T maple syrup, and rosemary, crumbled.  Season with salt and pepper.  Cook, stirring frequently, until onion begins to brown. Reduce heat and cook 15-20 minutes more, until onions are soft and caramelized. Turn off heat but keep onions warm.

Transfer potatoes to a food processor.  Add 2 T hot water.  Pulse until just blended, adding additional hot water as needed to create a smooth puree.  Add half the caramelized onion and pulse to mix well.  Spread sweet potatoes in a warmed dish and top with reserved onion.
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