Food & Cooking Recipes Lunch Recipes Baked Sweet Potatoes with Caramelized Onions and Shaved Parmesan 2.9 (40) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print