Okay, I am going to come right out and admit that this is not the most appetizing picture I have ever posted. But this recipe for sweet potatoes and caramelized onions is so, so good. And, it takes full advantage of produce in ample supply at the farmers markets.
The recipe is from The Kitchn. Here are two things I did differently:
1. I used a mix of sweet potatoes, mostly because of what I had on hand. I used a Japanese sweet potato, a white sweet potato (is there a difference? The texture felt a little different when it was raw...), and a regular orange sweet potato. I couldn't tell a difference in taste or texture once they were all cooked though.
2. I used three onions (one yellow and two sweet) rather than the two onions the recipe called for because, well, I read the recipe wrong. But you know what? The more caramelized onions, the better. (I added a bit of extra oil to compensate.)
I served this with salad, but obviously it's a great side dish. Tomorrow I will be having it with brown rice for lunch.
