Recipe information
Yield
serves 6
Ingredients
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)
Preparation
Step 1
Preheat the oven to 450°F. Place the potatoes on a baking sheet; bake until tender, about 45 minutes. Meanwhile, melt the butter in a large nonstick skillet over medium-low heat. Add the onions; cook until soft, about 15 minutes. Sprinkle with the sugar, salt, and pepper; toss to coat. Continue to cook, stirring occasionally, until the onions are very soft and caramelized, about 1 hour more, adding water 1 tablespoon at a time if the pan dries. Stir in the vinegar. Set aside; keep warm.
Step 2
When the potatoes are tender, split them open, and top with the caramelized onions and shaved Parmesan. Serve warm.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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