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Baked Sweet Potatoes with Caramelized Onions and Shaved Parmesan


Onions, caramelized with butter, sugar, and balsamic vinegar, are served over a baked sweet potato, rich in beta-carotene. The bite of a Parmesan-cheese topping balances the vegetables' sweetness.

  • Servings: 6

Photography: Richard Gerhard Jung

Source: Martha Stewart Living, November 2001


  • 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)


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

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