Categories: Sides

Ingredients

• 2 tbsp canola oil
• 3 cups chopped yellow onion
• 3 tbsp water
• 3 tbsp chopped fresh sage
• 2 tsp kosher salt, divided
• 4 lbs. sweet potatoes, peeled and cubed
• 1/2 cup whole buttermilk, warmed
• 2 tbsp unsalted butter
• 1/2 tsp black pepper
• Garnish: fresh sage

Directions

1. In a large skillet, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned, about 3 minutes. Cover and reduce heat to medium-low; cook, stirring occasionally, until golden brown and tender, about 25 minutes. (Stir in 3 tbsp water, 1 tbsp at a time, to prevent onion from sticking to skillet). Remove from heat; stir in sage and 1/4 tsp salt.

2. Meanwhile, in a Dutch oven, bring sweet potatoes, 1/2 tsp salt and water to cover to a boil over medium-high heat. Reduce heat and simmer until tender, 8 to 10 minutes. Drain well.

3. Return potatoes to pot. Add warm buttermilk, butter, pepper and remaining 1 1/4 tsp salt. Using a potato masher, mash to desired consistency. Stir in caramelized onions. Transfer to a serving dish. Garnish with fresh sage.

Email to a friend | Print this recipe | Back