Rosemary Mashed Sweet Potatoes with Caramelized Onions
Prep Time
5mins
Cook Time
25mins
Total Time
30mins
A flavorful and not-too-sweet side dish for your Thanksgiving meal, holiday dinner or any time!
Servings: 8people
Ingredients
For onions:
1large sweet onionlike Vidalia or 1015
2tbsp.avocado oilor other high smoke-point oil
½tsp.salt
1tbsp.real maple syrup
For Sweet Potatoes:
4lbs.sweet potatoes
¼cupbutter
1tbsp.fresh rosemary needles
½cupmilk of choiceI used 2% diary milk
2tsp.salt
Garnish: additional rosemary sprigs
Instructions
To begin this dish, start caramelizing the onions, as that takes about 20 to 30 minutes and they should be done just about the time the sweet potatoes are finished and mashed.
To make the onions, peel outer skins of onion and slice in half crosswise. The make close fanning knife cuts to make slivers of onion. Repeat on other onion half.
Add onion slivers to skillet with avocado oil. Sauté over medium heat for 20 to 30 minutes, stirring very frequently, until softened and onions a rich brown color. In last minute of cooking sprinkle with salt and stir in maple syrup. During cooking process if onions seem like they are starting to burn, immediate lower the heat a bit. If they finish before potatoes, just move off to another burner.
To make sweet potato mash, wash, peel and cut sweet potato into approximate 1 ½” chunks. Place in large stock pot and fill with water until potatoes are covered by 1” water.
Bring to boil on high, then lower to medium and continue to boil for approximate 12 to 15 minutes or until potatoes are fork-tender.
While potatoes are cooking, finely chop rosemary needles and place, along with butter, in microwave save bowl. Microwave for 30 to 45 seconds until melted. Set aside and let rosemary and butter flavors marry together while sweet potatoes continue to cook. If you don’t like the texture of rosemary needles in sweet potatoes (I don’t mind it), then pour through a small-gauge strainer to remove them*
When sweet potatoes are soft, drain cook sweet potatoes into colander to ensure all water being drained off. Return them to pot.
Use potato masher or large fork to mash up to a moderately smooth consistency (some lumps okay, in my opinion).
Pour in “rosemary butter” and milk, stir around. Until combined and creamy.
Top with caramelized onions, as soon as they are done, and garnish with an extra sprig of rosemary.
Recipe Notes
*You can also make smooth rosemary butter in an herbal infuser machine, if desired.