by PhoebeLapine
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my 28 recipes »
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PhoebeLapine's Notes:
Expand4-5 large sweet Vidalia onions, thinly sliced Ask a question about this ingredient
2 1/2 pounds Russet potatoes, peeled and cut into 2 inch chunks Ask a question about this ingredient
3 pounds Sweet potatoes, peeled and cut into 2 inch chunks Ask a question about this ingredient
1/2 teaspoon cumin Ask a question about this ingredient
1/2 teaspoon hot smoked paprika Ask a question about this ingredient
1/4 teaspoon chili powder Ask a question about this ingredient
1/4 teaspoon cayenne pepper (to taste) Ask a question about this ingredient
Sauté the onions over a medium flame, stirring very infrequently. Once they soften and begin to brown, return the flame to low and allow to slowly caramelize. During this time, it is important to make sure the onions are spread as evenly as possible across the pan. Every few minutes, scrape the bottom and redistribute the onions so each gains the maximum amount of surface area. The intention is to slowly crisp the onions by enticing the remaining liquids to sweat out, and for the onions to sweeten by condensing in their own juices. If you stir too often, the onions will turn to mush. This process takes about 40 minutes.
Ask a question about this stepIn the meantime, place the sweet potatoes in a large pot of salted water and bring to a boil over high heat. Cook until tender and drain.
Ask a question about this stepWhen the onions are dark brown, but not burnt, add the cumin, paprika, chili powder, cayenne, and season with salt to taste. Set aside.
Ask a question about this stepWhen it comes to the mashing, use whatever technique your kitchen affords you. I find that the best texture is achieved by using a food mill. A ricer would work as well, or a masher for a coarser result. Once you’ve mashed your potato mixture, season with 1/2 to 1 tablespoon of salt, adding a dash of cayenne to give it some heat.
Ask a question about this stepPour into a large baking or casserole dish and spread the onions evenly over the top. of the pan. TIP: the dish can be stored in the refrigerator for up to two days before serving. To reheat, set the oven to 250 degrees and place the casserole dish inside 30 minutes or so before the meal.
Ask a question about this stepI agree - it's the caramelized onions with the smoky caramelized onions. Despite the snow outside I want to fire up the grill to make something worthy of accompanying these flavors.
I really like the caramelized onions on top! Savory + Sweet!
I like the idea of mixing sweet and reg potatoes, but I'm kind of obsessed with those caramelized onions on top. They beat marshmallows, definitely.
Oh YUM. The caramelized onions send this over the top. Gorgeous.
Fany is the author of My Sweet Mexico and Paletas.
WOW!! This looks amazingly delicious! The caramelized onions make it happen for me. I do a sweet potatoe puree that I've put onions caramelized with brown sugar on but I've gotta try your recipe now! Soon! Thanks for posting.