It's Thanksgiving, and sweet potatoes are everywhere. There are so many different ways to serve sweet potatoes, and we've covered a lot of them: from sweet potato soup and fries to pone and pie.
Sure, you can mash them and throw some marshmallows on top for a traditional preparation, but here's a slightly different preparation of this root vegetable for Fall. Sweet potatoes are boiled, peeled, cut into two-inch rounds, browned in butter, and topped with sautéed onions. For the recipe, keep reading.
A mandoline works really well to slice the onions; otherwise, just slice them as thinly as you can by hand.
- 2 medium yellow onions, sliced very thinly
3 tablespoons olive oil
1/2 teaspoon salt
3 large sweet potatoes
3 tablespoons butter
- In a large sauté pan, heat olive oil over medium-low heat. Add sliced onions, and cook very slowly until onions are translucent or lightly browned, depending on your preference.
- In a large pot, boil sweet potatoes (whole, with skin on) until tender when pierced with a fork and skin begins to peel off. Remove from water, and let cool.
- Once sweet potatoes are cool enough to handle, cut off ends, and then cut potatoes into two-inch rounds.
- In another sauté pan, melt butter. Place sweet potato rounds cut-side down in the melted butter, and let cook until they begin to brown, about five minutes. Flip rounds over, and do the same on the other side.
- Assemble sweet potatoes in a single layer on a serving platter or a baking dish, and top with sautéed onions. Serve immediately or keep in a low-temperature oven to keep warm.
- Vegetables, Side Dishes
- Serves 6-8