Sweet Potato Puree with Carmelized Onions

I wasn’t always a fan of the orange spud.  I started to actually like sweet potatoes about 2 years ago and now I’m always looking for different ways to prepare them.  We always do the traditional sweet potato casserole topped with lots of yummy pecans for Thanksgiving.  I’ve also tried the sweet potato fries, chips and various mashes.  I adapted this recipe from one of Claire Robinson‘s and it was pretty tasty. 


3 very large sweet potatoes peeled and cut into chunks

2T unsalted butter

1/4 c heavy cream

1/4 c maple syrup plus 2T

4T extra virgin olive oil

1 large vidalia onion thinly sliced

course salt and freshly ground pepper

hot water

Preheat oven to 375F.  Toss 2T of the olive oil with the sweet potatoes, 1/4 c maple syrup and salt and pepper in a large bowl.  Spread the potatoes in a sheet pan and bake for 35 minutes stirring them halfway through the cooking time.  In a saucepan melt the butter and other 2T of olive oil.  Add your onions and 2T of maple syrup and season with salt and pepper.  Saute for 2-3 minutes and then remove from heat and set aside.  Transfer sweet potatoes, cream and a bit of hot water to food processor and puree until blended.  Add half of the onion mixture and puree (adding more water if needed to get the right consistency).  Place potato puree in a dish and top with remaining onions.


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