- Caramelized Onions
- 2 tablespoons extra virgin olive oil or pecan oil
- 2 tablespoons unsalted butter
- 1 1/2 pounds yellow onions, chopped
- Sweet Potato and Pecan Puree
- 1 1/2 cups pecan halves
- 2 1/2 pounds sweet potatoes
- 3 tablespoons unsalted butter
- 1 cup lowfat milk, room temperature
- 1 1/4 teaspoons flake sea salt
- 1/4 teaspoon rubbed sage
- Melt the butter with the olive oil in a large frying pan over medium high heat. Add the onions and stir to coat in the mixture, then reduce heat to low. Continue cooking until the onions are a deep gold and smell slightly sweet, about 1 hour, stirring every 5 to 10 minutes. Remove from heat and set aside.
Sweet Potato and Pecan Puree
- Preheat the oven to 425 degrees F. Place the sweet potatoes on a pan lined with tin foil and bake until tender, about 1 hour. Remove from the oven but leave the oven on.
- Spread out the pecans on a baking sheet and roast in the oven for 5 minutes. Remove the pan from the oven and turn it off. Allow the sweet potatoes and pecans to cool.
- Meanwhile, melt the butter in a small saucepan over medium low heat, stirring occasionally. Continue cooking the butter, stirring several times to ensure it cooks evenly, until the liquid turns deep gold and the mild solid bits at the bottom of the pan are dark brown and the mixture smells toasty and nutty. Remove from heat and set aside.
- Once the sweet potatoes have cooled enough to handle, peel off and discard their skins using your hands. Place the sweet potatoes, pecans, brown butter, milk, salt, and sage in a blender or food processor and puree at medium low speed until smooth, stopping to scrape down the sides as necessary to ensure a thoroughly blended mixture.
- Empty the puree into a mixing bowl and stir in the caramelized onions. Top with additional pecans. Serve immediately.