A delightful twist on the classic sweet potato mash, enhanced with golden caramelized onions for a rich and flavorful side dish.
Peel the onions and slice them thinly into half-moon shapes.
Use a sharp knife to ensure even slices, which will caramelize uniformly.
Heat the olive oil in a frying pan over low heat and add the sliced onions.
Stir occasionally to prevent sticking and ensure even cooking.
Cook the onions slowly, stirring occasionally, until they turn golden brown and sweet, about 30 minutes.
Patience is key; slow cooking brings out the natural sweetness of the onions.
Peel the sweet potatoes and cut them into chunks.
Cut the sweet potatoes into evenly sized pieces for uniform cooking.
Place the sweet potato chunks in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15 minutes.
Test the potatoes with a fork; they should be soft but not falling apart.
Drain the sweet potatoes and return them to the pot. Add the butter and mash to your desired consistency.
For a creamier texture, add a splash of milk or cream while mashing.
Mix the caramelized onions into the mashed sweet potatoes and season with salt and pepper to taste.
Fold gently to keep some texture in the onions for added bite.
Serve the sweet potato mash warm, garnished with a sprinkle of fresh herbs if desired.
Chopped parsley or chives make a lovely garnish for a pop of color and flavor.
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