Joey and I have really been trying to eat a bit more healthily. It's not really working, but we are trying. One thing that we have recently started experimenting with is sweet potatoes. Sweet potatoes are not really something I ever ate growing up, even at Thanksgiving. Even when I did have at friend's homes on the holidays I really didn't love them. They were always SO sweet.
Oprah has recently been singing the praises of sweet potatoes so I thought we could give them a go. First we just baked them - pretty tasty! Next we tried mashing them. Again, tasty! Sweet potatoes are healthier than regular potatoes. Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6. All that in a potato!
We were watching 5 Ingredient Fix with Claire Robinson and she was preparing an amazing meal and this recipe was on the menu. I wasn't sure if I trusted Claire yet, but she grew on me and I decided to try this recipe. Oh my, it's a keeper!
I was concerned that these would be really sweet because of the maple syrup, but they aren't at all. Combined with the onions it's just right. Adding the maple syrup to the onions really makes them a beautiful color. If you notice from my picture, my sweet potatoes are white. I have no idea why, they are just way. It's kind of nice for them to be that way if you are trying to substitute them for regular mashed potatoes. Visually it seems to work better.
This is one recipe I will be making again and again and I am sure you will, too. Also, be sure to check out Claire's show on Food Network. She has a lot of great recipes.
- 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 (or stock - vegetable or chicken)
- 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.
- Transfer sweet potato mixture to a food processor, (may need to be done in batches) and add about a tablespoon of hot water or stock. (Add water or broth, 1 tablespoon at a time, if the pan becomes dry.)
- 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.
I wanted my potatoes really creamy so I added a lot of broth. I used broth instead of water as the original recipe stated because it gives it much more flavor. I used chicken, but vegetable would work just as well.