This year I’ll celebrate my birthday twice. First was when I made this scrumptious sweet potato and caramelized onion toast; next will be the real day down in Tulum, Mexico. In one week I’ll be beachside, sipping agua de coco and enjoying the sun.
For now, I’m making the most of winter in NYC. With rubber boots and layers that cover everything but my eyes, I’m getting through the season. Last Saturday’s snowstorm was a treat: we filmed the video for this recipe and watched the snowfall from my uptown apartment. Exploring the neighborhood in the storm was surprisingly fun — I still keep a bit of childhood curiosity even into my late twenties.
Snow, birthday celebrations, and sweet potatoes — a perfect combo.
This recipe has a fun backstory. The North Carolina Sweet Potato Commission invited me to be one of their #sweettaters, an ambassador for my favorite food. Over the next month I’ll be creating recipes featuring rich, creamy North Carolina sweet potatoes. Sweet potatoes are a favorite because they’re rich in beta-carotene for a nourished glow, incredibly versatile (see the ‘sweet potato’ tag on my recipe page), and available year-round.
I made this sweet potato and caramelized onion toast as a birthday appetizer — an easy, healthy, and comforting cold-weather dish. Caramelized onions and sweet potatoes are comfort food to me, perfect for a “turning thirty” moment or any time you want something soothing and delicious. Even if it isn’t a celebration, you’ll love this recipe.
Sweet Potato & Caramelized Onion Toast
Ingredients
- 4 medium sweet potatoes, peeled & cubed
- 1 tsp red chili flakes
- 2 yellow onions, thinly sliced
- 2 tbsp apple cider vinegar
- 1 tsp maple syrup or Bee Free Honee
- 1 tsp herbes de Provence OR 1 tbsp fresh sage, minced
- 1/2 tsp black pepper, plus more for garnish
- 1 loaf ciabatta bread (rye or sourdough also work)
- 1/4 cup fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with 2 tablespoons of oil, then spread them evenly on a baking sheet or cast-iron pan. Sprinkle with salt and red chili flakes.
- Roast for about 40 minutes, until the sweet potatoes are tender.
- While the potatoes roast, warm 2 tablespoons of oil over medium heat in a large skillet.
- Add the sliced onions and sauté until they become translucent.
- Reduce the heat to low and caramelize the onions for about 30 minutes, stirring occasionally so they brown evenly.
- When the onions are soft and golden, remove the pan from the heat and stir in the apple cider vinegar to deglaze.
- Once the sweet potatoes are roasted, mash them with a fork and mix in the herbs and black pepper.
- Fold the caramelized onions into the mashed sweet potatoes until combined.
- Taste and season with sea salt, starting with about 1/2 teaspoon and adjusting as needed.
- Toast thick slices of bread and spread the sweet potato mixture over each slice.
- Garnish with fresh parsley and serve warm.