Recipe of the Week: Caramelized Onion Whipped Sweet Potatoes

Gently browned onions bring added sweetness to this holiday classic

By Compiled by: Sara Jones November 21, 2014

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Need one last side dish idea for Thursday? If you like your potatoes sweet, Heather Christo has you covered with this easy whipped mash. There’s a little sugar added, but most of the sweetness comes naturally from the cooked onions and potatoes. Also, vegans take note: These potatoes can easily be prepared dairy free by using vegan instead of regular butter. This side is ready in 45 minutes and once you do your slicing and chopping, it mostly cooks itself, leaving you to focus on the turkey, cranberries or perhaps that lovely farro salad we wrote about last week. Okay, exhale. See Christo’s recipe blog for more details and photos.

Ingredients

  • 2 cups + 3/4 cup coconut milk, divided
  • 2 pounds sweet potatoes, peeled and chopped into bite size pieces
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt + more for seasoning
  • 7 tablespoons butter, divided: cut 5 tablespoons into large chunks (regular or vegan)
  • 1 yellow onion, thinly sliced
  • 3 tablespoons dry sherry
  • 1 tablespoon red wine vinegar
  • 2 tablespoons sugar
  • additional butter (vegan or regular) and parsley for garnish if desired

Instructions

  1. In a large pot, combine 2 cups of coconut milk, sweet potatoes, garlic and kosher salt. Bring to a simmer over medium heat. Reduce heat to low and put a lid on the pot. Simmer on lowest heat for 15 minutes.
  2. Meanwhile, in a medium heavy pan melt 2 tablespoons of butter and add the onions. Sprinkle with salt and let sweat for 12-15 minutes. Add the sherry, scraping all of the browned bits from the bottom of the pan and stirring while cooking for another 5 minutes until the pan is dry. Add the vinegar and the sugar and cook, stirring, for another 5 minutes.
  3. When the potatoes are done, the liquid will be almost completely absorbed into them.
  4. Transfer the potatoes to the bowl of a mixer and add the 5 tablespoons of chunked butter and the remaining 3/4 cup coconut milk. Whisk until light and fluffy. Season to taste with kosher salt. Fold the caramelized onions into the potatoes. Garnish with more vegan butter and parsley if desired.

Preparation time: 15 minutes

Cooking time: 30 minutes

Number of servings (yield): 6


 

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