Name: Herb Mashed Sweet Potatoes with Caramelized Onion
Total time: PLACEHOLDER
Ingredients: 5 tablespoons unsalted butter , cut into 5 pieces; 3 tablespoons heavy cream; 1 1/4 teaspoons sugar; 2 pounds sweet potatoes (2 large or 3 medium), peeled, quartered lengthwise, and cut into 1/4-inch-thick slices; 1 sprig fresh thyme (see note); 1 small onion , chopped; 1 tablespoon sour cream

Why This Recipe Works

While developing our creamy Herb Mashed Sweet Potatoes with Caramelized Onion recipe, we found that the right temperature and the right slice were key. We thinly sliced the sweet potatoes and cooked them covered, on the stovetop, on low heat with a small amount of butter and cream. The low heat allowed the potatoes in our recipe to release their liquid, which produced the steam that cooked them.

Before You Begin

This recipe can be doubled and prepared in a Dutch oven, but the cooking time will need to be doubled as well. If you prefer, substitute 1/4 teaspoon dried thyme for the thyme sprig (but do not remove in step 2).

Instructions

Combine 4 tablespoons butter, 2 tablespoons cream, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon sugar, thyme, and sweet potatoes in large saucepan. Cook, covered, over low heat until potatoes are fall-apart tender, 35 to 40 minutes.

While sweet potatoes are cooking, melt remaining tablespoon butter in small nonstick skillet and add onion, 1/4 teaspoon sugar, and 1/4 teaspoon of salt. Cook over low heat until onion is caramelized, about 15 minutes. Set aside until sweet potatoes are done cooking.

Once sweet potatoes are done cooking, take pan off heat. Discard thyme sprig, add remaining tablespoon cream, and mash sweet potatoes with potato masher. Stir in onion and sour cream. Serve.