Ingredients
Scale
- 2 large sweet potatoes
- 1/2 large sweet onion (diced)
- 3 tbsp butter
- 1 tsp salt (+ extra to taste at the end)
- 1 tsp sugar
- Pepper (to taste at end)
- Fresh rosemary (optional garnish)
Instructions
- Prepare Your Sweet Potatoes: Wash and dry your sweet potatoes and then cut them in half. Place them on a parchment paper-lined baking sheet and drizzle them with olive oil then season them with salt and pepper. Place them in the oven a bake for 30-40 minutes until the skin has started the peel away from the inside of the potatoes and they are fork tender.
- Caramelize Your Onions: While your sweet potatoes cook, you’ll want to work on caramelizing your onions. Dice your onions up and add them to a pan over low heat with olive oil, salt, sugar, and a tablespoon of water. Cover to allow the steam to cook the onions. Every 5 minutes, remove the lid and move the onions around, periodically adding water so that they don’t stick to the pan and burn. This process will take 30-40 minutes for the onions to fully caramelize (worth it, I promise). Once cooked, cut the heat until you add the potatoes in.
- Peel Your Potatoes: Once your potatoes are fully roasted, pull them out of the oven and let them cool for 10-15 minutes. After they’re cool enough to touch, peel the skin away from the potatoes and toss them right into your pan with the caramelized onions.
- Combine Everything: Your potatoes will be extremely soft, so using a fork or wooden spoon, mash them down and fold them in with the onions. Put your pan over medium-low heat and gradually add your butter in one tablespoon at a time, allowing it to melt and fold into the potatoes. Once your mixture is creamy, finish it off with salt and pepper as needed and transfer it to your serving dish.
- Garnish Your Potatoes: Garnish your sweet potato mash with fresh rosemary and olive oil and serve.