After reading this recipe from epicurious.com we figured we could make it a little better and easier with our Balsamic Fig Caramelized Onion butter.
Let’s fire things up and see…
What you need:
4 small sweet potatoes
5 tbsp olive oil
3 tbsp balsamic vinegar
1 tbsp cane sugar
8 or 9 green onions, halved lengthwise and cut into 1 ½-in / 4cm segments
1 large red chile (sweet or spicy – choose your foil), thinly sliced
2 oz Balsamic Fig and Caramelized Onion Banner Butter
Sea salt and freshly ground black pepper
Serves 4!
Prep:
First, preheat your oven to 475 degrees. Gather all of your ingredients together, your saute pan(s) and a large earthenware baking dish.
Sweet Potatoes
Wash the sweet potatoes, half them lengthwise once, and then half them again twice until each potato yields 7 or 8 long slices.
Move the wedges to your baking dish in a single layer. Take 4 tablespoons of the olive oil (reserving one for later) and pour over the potato wedges. Toss the potatoes, oil, and a couple of pinches of salt and pepper together so that everything is covered. Rearrange the potatoes so that they are skin side down and place the baking dish in the oven near the top rack. Roast for 25 to 30 minutes.
Balsamic Reduction
Add the balsamic vinegar and sugar to a small sauce pan over medium heat. When the vinegar starts to bubble, stir constantly for a minute or two until the liquid becomes slightly syrupy. Pour the reduction into a small bowl and set aside for later.
Green Onions and Pepper
Now grab your green onions and the pepper. Cut off the stringy ends of the onions, slice them from one end to the other and then chop them in 2 or 3-inch pieces. Now, you can cut the pepper into thin slices.
Heat a saute pan over medium high with the remaining olive oil, adding the onions and pepper when hot. Saute them for 4 or 5 minutes, slightly charring some of the onion pieces, and then place off to the side.
Back to the Sweet Potatoes
About 10 minutes before the Sweet Potatoes are done roasting, add the three quarters of Balsamic Fig and Caramelized Onion Banner Butter (reserving about 0.5 ounces) — dolloping ½-inch pieces across the Sweet Potatoes. Place the Potatoes back in the oven to finish cooking.
Putting it All Together
Once you pull the potatoes out of the oven for good, mix in the onion, pepper, and oil mix. Then, add the remaining butter in small pieces to the potato/onion/pepper mixture. Right before you bring the baking dish to the table, drizzle the balsamic reduction across the mixture.
Now go and enjoy this luscious dish with a nice Pinot Noir or dry Riesling.
Side note: Founding Banner employee, Mary Yupari, has always claimed our Balsamic Fig butter and sweet potatoes are a GREAT pairing. After tasting this, I totally agree!
