Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Maple-Glazed Sweet Potatoes with Cipollini Onions By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 10 Rather than bake sweet potatoes, chef Scott Fratangelo caramelizes them in a maple glaze, balancing the sweetness with cipollini onions. Ingredients 2 cups (8 ounces) cipollini onions ¼ cup vegetable oil 5 sweet potatoes (2 ½ pounds), peeled and cut into 1-inch-thick semicircles Salt and freshly ground black pepper 3 tablespoons unsalted butter ½ cup maple syrup 3 tablespoons thinly sliced sage leaves Directions Prepare an ice-water bath. Bring a large pot of water to a boil. Add onions, and blanch for 30 seconds. Transfer to ice-water bath; drain, and peel onions. Heat oil in saute pan over medium heat until almost smoking. Add onions, and saute until golden brown, about 5 minutes. Reduce heat to low, and continue to cook onions until tender, about 5 minutes more. Remove onions. Reheat pan over medium-high heat until almost smoking. Add sweet potatoes; season with salt and pepper. Cook, stirring, until browned, about 20 minutes. Add butter, and cook, stirring, until tender, about 20 to 25 minutes. Stir in maple syrup and onions, and cook another 4 minutes, until maple syrup has reduced to a glaze. Stir in sage, and season with salt and pepper. Print