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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.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (3)

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  1. chaya says:

    Careful! some pancake syrups are DAIRY!! ;) recipe looks yum!!

  2. Michelle says:

    Do you have any recommendations on how to prepare this ahead of time? I know I could jump up and put the onions in the oven when we are 30 min away from dinner, but would the filling get too soggy if I cooked it and then left on low?

    • admin says:

      I think you can def make the sweet potatoes in advance. Keep in fridge even and just rewarm right before serving and assembling.

      I love this dish – let me know how it works out for you!
      : ) Sarah

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