Mashed Sweet Potatoes with Caramelized Onions, Brie and Sage is a recipe that I created one Thanksgiving while I was visiting relatives in Massachusetts.
As if mashed sweet potatoes aren’t enough, I added wonderfully sweet and earthy caramelized onions. I could swim in caramelized onions they’re so delicious. And brie cheese is in these potatoes too. It melts into those sweet potatoes like butter!! Fresh sage is also mixed in. I’m forever obsessed with fresh sage- so yummy!
This recipe began with a debate about sweet potatoes and yams. The market where I bought these labeled them as yams. But most of my internet friends convinced me that everything labeled as “yams” in the US is actually a sweet potato. Whatever. Every grocery store calls them something different. I decided to call them sweet potatoes. Either way, they’re freakin’ awesome.
How to make Mashed Sweet Potatoes:
Peel and boil the sweet potatoes until they are tender. While those are boiling away, follow directions in the recipe for caramelizing the onions and get the other ingredients ready to go.
Mash everything together. At this point, you may want to take the bowl in the closet, eat every single bite, and then lick the bowl. They are that good. Big hit. Clearly, I’m excited about these, and I hope you are too!
Everyone in my family gobbles up these mashed sweet potatoes like there’s no tomorrow. They’re great to serve with your Thanksgiving turkey, but they’re aso good served alongside a pork roast. The brie lends a delicious flavor to the recipe (if you’re a fan of brie, you can definitely detect that it’s there), and the caramelized onions add sweetness. I think the only thing missing is bacon. Enjoy!
Mashed Sweet Potatoes with Caramelized Onions, Brie and Sage
- 3 medium orange flesh sweet potatoes, peeled
- 1 medium onion, sliced thinly
- 1 tablespoon olive oil
- ½ teaspoon granulated white sugar
- 1 tablespoon salted butter
- 4 ounces (about ½ cup) brie, cut into pieces (rind removed)
- ¼ to ½ cup skim milk
- 1 tablespoon julienned fresh sage
- salt and freshly ground black pepper
- Place the potatoes in a large pot with boiling water. Boil 25 to 35 minutes, or until a fork can be pierced easily in the center of the largest potato. Move the potatoes to a large bowl.
- While the potatoes are cooking, prepare the caramelized onions. Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook 15 to 20 minutes, stirring often, until they are browned and caramelized. Add the sugar in the final stages of cooking. Turn the heat down to medium, as necessary.
- Mash the hot potatoes with a potato masher until there are no visible lumps. Add the butter and brie and stir until melted and incorporated. Stir in ¼ cup milk, adding more if the potatoes aren't thin enough for you. Then mix in caramelized onions and sage (save a little of each for garnish, if desired). Season to taste with salt and pepper.
- *for the Brie- cut off the rind, and tear/cut chunks until it amounts to about 1/2 cup.
- *to julienne the sage, stack several leaves on top of each other and slice into very thin slivers.
- *Make Ahead: This recipe may be prepared up to one day ahead and warmed up in the microwave.