Mashed Sweet Potatoes with Caramelized Onions
Recipe from
Better Homes and Gardens
Cutting the potatoes into small cubes before boiling prevents them from becoming waterlogged and results in a fluffier mashed potato side dish.
Servings:
8 to 10 servings
Prep Time:
30 mins
Total Time:
1 hr
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Ingredients
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1/2 cupunsalted butter or buttersee savings
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2 poundsyellow onions, peeled, halved, and thinly sliced (7 cups)see savings
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1/2 teaspoonsaltsee savings
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1/2 teaspoonfreshly ground black peppersee savings
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4 poundssweet potatoes or white potatoes, peeled and cut into 1/2-inch cubes (about 10 cups)see savings
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1/2 cupmilksee savings
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1/3 cupdairy sour creamsee savings
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Salt and ground black peppersee savings
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Directions
1.
To caramelize the onions, in a large skillet heat 1/4 cup of the butter. Add the onions and cook, stirring frequently, about 30 minutes or until golden brown. Season with the 1/2 teaspoon salt and pepper. Remove from the heat; set aside.
2.
Meanwhile, cook the potatoes in a large pot, covered, in lightly salted boiling water for 12 minutes or until tender; drain.
3.
Add the remaining 1/4 cup butter to the hot pot and let melt. Add the potatoes to the pot and mash with a potato masher until smooth. Stir in the milk, sour cream, and salt and pepper to taste. Stir in caramelized onions, reserving a few onions for garnish. Cook and stir over low heat until heated through. Transfer to a serving dish. Top with reserved onions. Makes 8 to 10 servings.
Make-Ahead
Prepare potatoes through step 3 stirring in the caramelized onions, but do not heat through. Transfer to a 2-1/2- to 3-quart casserole. Cover and chill in the refrigerator up to 24 hours or until ready to serve. Before serving, bake potato-onion mixture in a 325 degree F oven for 55 to 60 minutes or until heated through.
Nutrition information
Per serving: Calories 299, Total Fat 14 g, Saturated Fat 9 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 37 mg, Sodium 182 mg, Carbohydrate 40 g, Total Sugar 12 g, Fiber 6 g, Protein 4 g. Daily Values: Vitamin C 56%, Calcium 10%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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