Sweet Potato Pecan Puree With Caramelized Onions

CARAMELIZED ONIONS

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

1 1/2 pounds yellow onions (chopped)

SWEET POTATO AND PECAN PUREE

2 1/2 pounds sweet potatoes

1 1/2 cups pecan halves

3 tablespoons unsalted butter

1 cup milk (room temperature)

1 1/4 teaspoons flake sea salt

1/4 teaspoon rubbed sage

METHOD

CARAMELIZED ONIONS

Melt the butter with the olive oil in a large frying pan over medium-high heat. Add the onions and reduce heat to low. Continue cooking until the onions are deep gold and smell slightly sweet.

SWEET POTATO AND PECAN PUREE

1. Preheat the oven to 200C. Bake the sweet potatoes in a pan until tender, about 1 hour.

2. Roast the pecans in a pan. 

3. Allow the sweet potatoes and pecans to cool.

4. Once the sweet potatoes have cooled enough to handle, peel off their skins. Place the sweet potatoes, pecans, butter, milk, salt, and sage in a blender or food processor and puree at medium-low speed until smooth.

Empty the puree into a mixing bowl and stir in the caramelized onions. Serve with fresh sage leaves.