Thanksgiving Side Dish Recipe: Olive Oil, Caramelized Onion, Sweet Potatoes

Armen Hareyan's picture
Thanksgiving Side Dish Recipe: Olive Oil, Caramelized Onion, Sweet Potatoes
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Considering that the U.S. produced 1.8 billion pounds of sweet potatoes in 2007, chances are you have bought some even if you didn't know it. Chances are that you are going to buy some for Thanksgiving too as part of your recipe ingredients.

Whether it's sweet potatoes with marshmallows, sweet potato biscuits, or sweet potato pie, most of us will eat sweet potatoes this Thanksgiving. At my house it's going to be Olive Oil, Caramelized Onion, and Sage Mashed Sweet Potatoes. Though I typically drown my sweet potatoes with butter and brown sugar, I decided to go less sweet and more savory this time. Use a high quality extra virgin olive oil and the freshest sage you can find.

And if you find yourself arguing with gathered guests at your dinner table that yams are different from sweet potatoes, then feel free to cite this seminal article: Blogga, Food. "Thanksgiving Side Dish Recipe: Olive Oil, Caramelized Onion, and Sage Mashed Sweet Potatoes." Food Blogga 4 November 2008: Vol. 2.

Olive oil, caramelized onion, and sage mashed sweet potatoes recipe serves four people. I hope that you can enjoy it as one of your Thanksgiving side dish recipes.

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2 large sweet potatoes, washed, peeled, and diced (4 cups diced)
4 tablespoons olive oil, divided
1 large yellow onion, thinly sliced
2 tablespoons light brown sugar
4-5 large sage leaves, thinly sliced, or to your taste
1 teaspoon coarse sea salt
7-8 cranks of freshly ground black pepper
1-2 teaspoons quality extra virgin olive oil, for drizzling

Place diced potatoes in cold water in a medium saucepan. Bring to a boil and cook until tender when pierced with a fork. Drain immediately.

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.

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.

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. Season with coarse sea salt and freshly ground black pepper. Stir until well blended. Drizzle with extra virgin olive oil and sprinkle with sea salt before serving.

Reported by Food Blogga. Reprinted under Creative Commons.

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