1 author: Peter Fontaine 10/30/2000 class
2 directions: 'In a large, non-stick sauté pan melt butter slowly. When butter is
3 hot, add onions in shifts so pan stays hot. Cook slowly to bring out water and
4 sugar. Cook until onions get a nice golden brown and syrupy texture. Remove
5 from heat and add half the brown sugar. Set aside and let cool. When cool, chop
6 up with a chef’s knife.
9 In a large pot with the remaining half of the brown sugar boil the potatoes until
10 soft. Drain and add back to the pot and heat until potatoes are dry. Mash up
11 potatoes but leave some lumps. Add caramelized onions.'
19 name: large sweet potatoes
33 name: brown sugar, divided
40 name: Unsalted butter (2 sticks)
50 name: Mashed Sweet Potatoes with Caramelized Onion