Author Notes: For a recent meal's inspiration, I ransacked my binder of food ideas and inspirato, rooted through my current food magazines, poked around on the interwebs and considered favorites of fall pasts (lest you forget, dear readers, this is fun for me). I suddenly remembered a sweet potato dish with caramelized onions that I made for friends, when I lived in Atlanta, in October, 2001. Now I just had to figure out how to build around that. But, much like getting that pesky first sentence out of the way, the menu ball was rolling. From here, I knew it would all start to come together. And it did.
—F for Food
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large, sweet onion, sliced
- 1 tablespoon sugar
- 1 teaspoon coarse salt, divided
- 1/8 teaspoon freshly cracked pepper
- 1 tablespoon balsamic vinegar
- 4-6 fresh sage leaves
- 1 ounce shaved Parmesan cheese
- Preheat oven to 450°. Rub sweet potatoes with oil and salt, poke 2-3 times with a fork, and place on baking sheet in oven. Bake until tender, about 45 minutes.
- Melt butter in a medium saucepan over medium-low heat. Add onions, cook until soft, about 15 minutes. Sprinkle sugar, sage, salt and pepper; toss to coat.
- Continue to cook, stirring occasionally until onions are caramelized; about 30 minutes. Stir in vinegar and cook an additional 10 minutes.
- In a separate pan, sauté whole sage leaves in oil and salt until they are crisp.
- Split sweet potatoes open, and top with onions, shaved Parmesan, and crumbled sage leaves.
- This recipe was entered in the contest for Your Best Root Vegetable Side