These were a nice change from the ordinary baked sweet potato and went great with the Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts I made. We had the just the spinach salad and sweet potatoes for diner over the weekend, for a meatless meal, and didn’t even miss the meat.
Baked Sweet Potatoes with Caramelized Onions and Shaved Parmesan
Adapted, slightly, from Martha StewartI cut this recipe in half, and only made three potatoes. 6 medium sweet potatoes (8 ounces each) 1 tablespoon unsalted butter 4 large yellow onions, cut in half, then into 1/2-inch-thick half-moons 3 tablespoons sugar 1 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 2 tablespoons balsamic vinegar 1 1/2 ounces freshly shaved Parmesan cheese (about 1/2 cup)
Pre-heat oven to 450 degrees. Place potatoes on a baking sheet; bake until tender, about 45 minutes.
While potatoes are roasting, melt butter in a large skillet over medium-low heat; the original recipe recommended using a non-stick skillet, but I used a standard skillet and didn’t have any issues. Add onions; cook until soft, storing occasionally for about 15 minutes. Sprinkle with sugar, salt, and pepper; toss to coat. Continue cooking, stirring occasionally, until onions are very soft, deep brown and caramelized, about 1 hour more. Add water by the tablespoon if pan dries. Stir in vinegar. Turn heat to low just to keep warm until the potatoes are done.
When the potatoes are soft, split open, top with caramelized onions and shaved Parmesan. Serve warm. I used Pecorino Romano because it’s what I had on hand, but I think the Parmesan would have been even better.