Mashed Sweet Potatoes with Caramelized Onions
½ cup margarine
2 lbs. yellow onions, thinly sliced
4 lbs. sweet potatoes, peeled & cubed
½ cup milk, lowfat
1/4 tsp. salt
1/4 tsp. black pepper
1/3 c. sour cream, light
To caramelize the onions, in a large skillet heat ¼ c. of the margarine. Add onions and cook, stirring frequently, until golden brown. Season with salt and pepper. Remove from heat and set aside. Cook the potatoes in a large pot, covered in lightly salted boiling water for 12 minutes or until tender; drain. Add the remaining ¼ c. margarine to the pot and mash until smooth. Stir in milk and sour cream and salt and pepper to taste. Stir in caramelized onions, reserving a few to garnish. Cook and stir over low heat until heated through. Transfer to serving dish and top with reserved onions.
Make ahead: Prepare potatoes through step 3 stirring into caramelized onions, but do not heat through. Transfer to a 2 ½-3 quart casserole. Cover and chill up to 24 hours. Before serving, bake in a 325 oven for 55-60 minutes or until heated through.
This is one of my new favorite Thanksgiving recipes and will be on our table this year.