Roasted Red Onions Stuffed with Sweet Potato Puree
By Published: March 7, 2013
- Yield: 10 Servings
Ingredients
- 3 large Sweet Potatoes sliced in half
- Olive Oil
- Kosher salt
- 5 large Red Onions unpeeled and stems trimmed, slice in half per chef
- 6 cloves Garlic peeled, whole
- 2 teaspoons Cumin
- 1 cup Balsamic Vinegar
- 1/4 Sugar
- 1/2 tablespoon Whole black peppercorns
Instructions
- Pre heat oven to 425 degrees. Place sweet potatoes, cut side down, on parchment lined baking sheet. Place whole garlic on a large piece of foil, drizzle with olive oil, sprinkle lightly with kosher salt and enclose in foil. Place on same sheet tray.
- On separate sheet tray, place whole onions, rubbed with a little olive oil.
- Place both trays in the same oven and roast until sweet potatoes are tender and onions begin to soften. Remove both from heat.
- While sweet potatoes and onions are roasting, place balsamic vinegar, sugar and peppercorns into a small saucepan. Bring to a boil, then reduce heat to a high simmer until reduced by more than half and slightly syrupy. Strain and cool completely. (may be made up to five days ahead). Place in squeeze bottle.
- When sweet potatoes are cool enough to handle, peel off skin (eat or discard as desired) and place in a food processor with roasted garlic. Puree until smooth. Season to taste with cumin, kosher salt and pepper. Set aside.
- Peel skin from onions and slice off top quarter of onion. Remove innermost “rings” of onion, reserving for another use.
- Spoon sweet potato puree into onions and place on sheet tray. (can be made one day ahead, wrapped and refrigerated). Place in a 425 degree oven until heated through when ready to serve.
- To serve, drizzle each garnet sweet potato stuffed onion with balsamic syrup. Serve immediately.
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