Recipe

Olive Oil, Caramelized Onion, and Sage Mashed Sweet Potatoes

Photo by Food Blogga

This recipe was entered in the contest for Your Best Sweet Potato Recipe

This recipe was entered in the contest for Your Best Mashed Potatoes
Chef
Food Blogga's Notes: I created this recipe last Thanksgiving when I wanted a less sweet and more savory mashed sweet potato dish. It went over really well, and now I make it all the time because it's wonderful...
I created this recipe last Thanksgiving when I wanted a less sweet and more savory mashed sweet potato dish. It went over really well, and now I make it all the time because it's wonderful with virtually all types of meat. The sweetness of the potatoes is enhanced by smoky caramelized onions and robust sage. I recommend using a high quality extra virgin olive oil for drizzling and the freshest sage you can find.

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7-8 cranks freshly ground black pepper Ask a question about this ingredient

1-2 teaspoon quality extra virgin olive oil, for drizzling Ask a question about this ingredient

Place diced potatoes in a medium saucepan. Cover with cold water. Bring to a boil and cook until tender when pierced with a fork. Drain immediately.
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Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes.
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In a small skillet over medium heat, add remaining 2 tablespoons olive oil. Add sliced sage leaves and saute until lightly crisp. Remove from heat.
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Using a hand-held potato masher or an electric mixer, mash potatoes to desired consistency. Add the caramelized onions and the crisp sage leaves in olive oil to the potatoes. Add coarse sea salt and freshly ground black pepper. Stir until well blended. Drizzle with extra virgin olive oil and sprinkle with a little sea salt before serving.
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