Food & Cooking Recipes Lunch Recipes Baked Sweet Potatoes with Caramelized Onions and Shaved Parmesan 2.9 (40) 1 Review 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 May 16, 2017 Print Share Share Tweet Pin Email Servings: 6 Onions, caramelized with butter, sugar, and balsamic vinegar, are served over abaked sweet potato, rich in beta-carotene. The bite of a Parmesan-cheese toppingbalances the vegetables' sweetness. Ingredients 6 medium sweet potatoes (8 ounces each) 1 tablespoon unsalted butter 4 large yellow onions, cut in half, then into ½-inch-thick half-moons 3 tablespoons sugar 1 teaspoon coarse salt ¼ teaspoon freshly ground pepper 2 tablespoons balsamic vinegar 1 ½ ounces freshly shaved Parmesan cheese (about ½ cup) Directions 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. When the potatoes are tender, split open, and top with caramelized onions and shaved Parmesan. Serve warm. Print