Roasted Sweet Potatoes with Caramelized Onion and Chestnut Cream
Recipe Date:
November 17, 2022
Serving Size:
6
Cook Time:
00:40:00
Difficulty:
Easy
Measurements:
Imperial (US)
Chestnuts immediately bring the holiday energy to the table. Around the holidays it’s easy to find pre-cooked and packaged chestnuts, which save a lot of time and labor.
Ingredients
- 4 large sweet potatoes
- 3 tbsps extra virgin olive oil
- 1 tsp salt
- 1 yellow onion
- Salt to taste
- 2 tbsps unsalted butter
- 1 tbsp whiskey or bourbon
- 3/4 cup cooked and chopped chestnuts
- 1 pint of heavy cream
- 1 bay leaf
- 2 sprigs of thyme
Directions
- Preheat the oven to 400°F. Rinse and peel the sweet potatoes, then cut into long wedges. Toss the wedges with the olive oil and salt and transfer to a parchment lined baking sheet. Bake in the oven until tender - about 25-35 minutes.
- While the potatoes are baking, make the chestnut cream. Start by thinly julienning the yellow onion. Bring a thick bottomed pot to high heat then add the butter, followed by the onions and a pinch of salt. Cook the onions on high, stirring occasionally, until they begin to pick up some color (~3-4 minutes). Add the tablespoon of bourbon and stir well, scraping the bottom of the pot with a wooden spoon. Reduce the heat to low and continue to cook the onions, stirring occasionally, until softened and caramelized. Add in the chopped chestnuts, herbs and pint of cream. Bring to a boil and reduce to a simmer and allow the onions, chestnuts, herbs and cream to simmer away, until reduced nearly by half and thickened.
- Remove the sweet potatoes from the oven and transfer to a dish that can accommodate the cream. Taste the chestnut cream and adjust seasoning before spooning over the roasted sweet potatoes and serving.
Take a look at our recommended pairing below.
