Maple syrup is simply addictive, in my books. Just so, so good. Oh Canada! import to Brisbane with their genuine Canadian product that does not cost an arm and a leg. Find them at the New Farm Markets.
4 large sweet potatoes, peeled and chopped into chunks
1/4 cup maple syrup, plus 2 extra tablespoons
1/4 cup extra-virgin olive oil, divided in 1/2
2 teaspoons salt, 1 teaspoon freshly ground black pepper
2 tablespoons butter
1 large red onion, thinly sliced
Place sweet potato, 1/4 cup syrup, 2 tbs of olive oil, 2 ts salt and 1 ts pepper in large mixing bowl. Toss to coat and place tray, roast for 35 to 40 minutes or until potatoes are soft. Be sure to check on them. They will easily burn.
Melt butter and add remaining olive oil, sliced onion, 2 tbs maple syrup and season. Saute until deep golden brown, about 2 minutes. Remove and set aside. Add water, 1 tb at a time if the pan becomes dry.
Transfer sweet potato mixture to a food processor, and add a tb hot water. Pulse until just blended and add half the caramelised onions. Pulse a few times until desired consistency, adding more hot water for a smoother puree. Fold in remaining caramelised onions, reserving some for garnish.
Serve in a warm dish and garnish with the reserved caramelized onions. YUMMY!!!