Sweet Potato Salad w/ Caramelized Onions
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| Fri, 02-29-2008 - 2:11pm |
This has become by far one of my favorite side dishes to have with anything Mexican/TexMex/Spanish, etc. SOOOOO good!
Adapted from Rick Bayless' Mexican Everyday
1 large red onion, cut into 1/2 inch cubes
3 medium sweet potatoes (about 2 lbs), peeled and cut into 1/2 inch cubes
1/2 C Smoky Chipotle-Balsamic Dressing
2 very large bunches watercress (I used chopped romaine, which he mentions as an option)
Heat a little olive oil in a large skillet over medium heat. Add the onion, and cook, stirring regularly, until it is soft and richly browned, about 9-10 minutes. Add the sweet potatoes, 1/2 C of the dressing, and 1 tsp salt. Stir well. Cover and cook until the potatoes are tender, about 10 minutes or so. Uncover, removed from heat, and let cool--most of the dressing will be absorbed by the potatoes. Taste and season with more salt if necessary. Serve over the watercress or romaine.
*I let mine cool a little, but serve it warm over the romaine. I love the combination of warm and cold in a salad!




Wow -- this looks wonderful too!