BEST PASSOVER SIDE DISH – Onions with Sweet Potatoes and Maple Glaze

Hey Kosherstreet fan,

Today I decided to concentrate on a great side dish for Pesach that will go brilliantly with any type of main you choose. Try this delicious sweet and savory stuffed onion on the side of chicken, beef, veal or even fish. I specifically chose the round onions rings as my edible bowl because I just love the taste of cooked onions plus the presentation is beautiful and can be served on the side or as a great appetizer. You can stuff these onion rings with meat or any type of vegetable you desire – it all works – We also did a milchig version – Stuffed Spinach and Ricotta onions with  Cheddar

For onions:

4 medium-large yellow onions

2 tsp. olive oil

pinch of cinnamon

pinch of  garlic powder

fresh ground black pepper

sprinkle of kosher salt

For Sweet Potato Filling:

2 Tbsp. olive oil

Reserved diced onions

2 sweet potatoes, diced

1 tsp. cinnamon

1 tsp. garlic

½ tsp. black pepper

¼ tsp. salt

½ cup pecans

Glaze:

3 Tbsp. pancake syrup or honey

1 Tbsp. olive oil

Preheat oven to 400 degrees. Spray a cookie sheet with non-stick spray.

To prepare onion, trim off both the stem end of onions, then slice onion in half through the middle. Remove and discard brown outer layers. Remove core from each onion half by pushing it out from underside, leaving just 3 of the outermost layers to form bottomless shells. Finely chop onion cores and reserve for use in sweet potato filling.

Lay all the onion halves on the prepared cookie sheet. Brush the onions all over with olive oil, both inside and out. Sprinkle with cinnamon, garlic, pepper, and salt. Place in the oven and bake 20-30 minutes or until the rim of the onion are browned.

Meanwhile, heat the olive oil in a skillet, add onions and brown. Add sweet potato, cinnamon, garlic, pepper, and salt. Sauté onions and potatoes constantly stirring, until potatoes are soft. Add pecans and cook for 5 more minutes.

In a bowl, mix glaze ingredients together.

To assemble: Place onion on a plate, fill with sweet potatoes and drizzle with glaze on top.