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Baked Sweet Potatoes with Caramelized Onions and Shaved Parmesan

  • servings: 6
Photography: Richard Gerhard Jung

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Ingredients

  • 6 medium sweet potatoes (8 ounces each)
  • 1 tablespoon unsalted butter
  • 4 large yellow onions, cut in half, then into 1/2-inch-thick half-moons
  • 3 tablespoons sugar
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 1 1/2 ounces freshly shaved Parmesan cheese (about 1/2 cup)

Directions

  1. Step 1

    Preheat oven to 450 degrees. Place potatoes on a baking sheet; bake until tender, about 45 minutes. Meanwhile, melt butter in a large nonstick skillet over medium-low heat. Add onions; cook until soft, about 15 minutes. Sprinkle with sugar, salt, and pepper; toss to coat. Continue to cook, stirring occasionally, until onions are very soft and caramelized, about 1 hour more, adding water a tablespoon at a time if pan dries. Stir in vinegar. Set aside; keep warm.

  2. Step 2

    When the potatoes are tender, split open, and top with caramelized onions and shaved Parmesan. Serve warm.

Source
Martha Stewart Living, November 2001

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Reviews (1)

  • 8 Dec, 2013

    Absolutely amazing! My daughter nearly ate everything that was left when she got home after the rest of us had eaten. Flavor is really satisfying, almost in a meat-y sort of way. The flavor from this combination is something you could not imagine from each individual ingredient's flavor alone. Definitely use shaved parmesan, not the powdery kind. I cut my sweet potatoes in couple-inch-long hunks instead of leaving whole. Topped with the onions and cheese and popped back in oven to get all melty.