These sweet potatoes with caramelized onions can be addictive. Smoked paprika provides a mellow hit of heat in the background.
I love adding a punch of orange to my plate with sweet potatoes. The nutritional benefits are a bonus – beta carotene, vitamin C and potassium. This recipe is now part of my regular rotation. Yes, it’s that good. You’ll have two pots to clean but it’s fairly hands-off once you’re past the chopping.
In the original recipe on The Kitchn, the potatoes are sautéed only after the onions have caramelized, and then they’re finished by steaming the entire pan’s contents with a little water. But one of the comments suggested saving time by boiling the potatoes first, while the onions are caramelizing, and then adding them to the pan when they’re just about done. I liked that time-saving idea so that’s the recipe you’ll find below.
Our leftovers made an appearance at another night’s dinner, but I can imagine that this dish, with a little bacon, would make a great breakfast too.
Sweet Potatoes and Caramelized Onions
You’ll need a medium to large pot for boiling the potatoes and a large skillet.
- 3 large sweet potatoes, peeled and chopped into 1″or bite-size pieces, about 1-1/2 pounds
- 3 tablespoons butter
- 2 tablespoon olive oil
- 2 large or 3 medium onions, sliced
- 3 cloves of garlic, slivered or minced
- 1 teaspoon smoked paprika (hot or sweet)
- Salt and pepper
Bring water to boil, add potatoes and cook 10 minutes or until they’re just about to get tender. Drain and set aside.
Heat the olive oil and butter over low to medium-low heat in a large heavy pan. Add onions and sauté very slowly until they turn golden-amber, about 15-20 minutes.
Once the onions are nearly caramelized, add the garlic and cook 1 minute or until starting to golden. Add sweet potatoes. Continue cooking over medium heat until the potatoes are slightly browned and golden.
Add the smoked paprika, salt and pepper to taste, and cook a few minutes longer to meld the flavors. Serves 4.
Original recipe: Sweet Potatoes and Caramelized Onions, The Kitchn