CARMELIZED ONION SWEET POTATOES
Sweet potatoes are one of those vegetables I think gets a bad name. For some reason, just the word makes people run screaming. It probably has to do with the fact that a lot of people do not know how to cook them properly, so they lack flavor. I think they were also one of those vegetables that were used as a punishment at the dinner table for so many when growing up.
I have found that sweet potatoes have a very mild sweet flavor but are slightly bitter (especially if you leave on the skin like I do). They make a great base for hash, soup, fries and roasted root medley to name a few. I use sweet potatoes in place of other potatoes because of the high fiber and nutritional value, but I also prefer the flavor over white potatoes. Here is my recipe for CARMELIZED ONION SWEET POTATOES that I make, especially around the holidays. I have never been a fan of sweet potatoes with sugar on them, I prefer the savory side of life…
1/2 cup organic olive oil or coconut oil
2 large fresh organic yellow onions, fine chopped
4 large fresh organic garlic cloves, fine chopped
2 fresh whole organic bay leaves
5 pounds of organic sweet potatoes, wash well, remove blemishes DO NOT PEEL and medium diced
1 tsp. fresh ground pink salt
6 large fresh organic green onions, fine chopped
Preheat your oven to 350 degrees.In a sauce pan on medium heat, add your oil, onions, garlic and bay leaves. While stirring often cook your onion mixture until it is a dark golden brown. Remove from the heat and allow to set for 15 minutes. Remove the bay leaves and discard. Completely drain your onions/oil in a metal mesh strainer, reserve BOTH the oil and onions. In a large bowl, mix your diced sweet potatoes, flavored oil, carmelized onions and sea salt. On an ungreased metal baking sheet, evenly spread out your potatoes and tightly cover with tin foil. Using a spatula, flip the potatoes about every 20 minutes to evenly cook all sides. After about 1 1/2 hours, test a potato with a fork, it should go in easily and slide off clean. At this point uncover and continue to roast, flipping ever 15 minutes until medium golden brown. Remove from oven, place in a large mixing bowl, toss with the chopped green onion and serve. NOTE: if you have any leftovers, it makes a GREAT base for sweet potato hash… Just heat 1 TBSP. organic olive oil per 2 cups leftover sweet potatoes on high heat in a large pan and reheat- top with a POACHED EGG.