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
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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.
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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.
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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.