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Parve
Easy
4 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
It’s another version of potato! Hurray! To be honest, I find this just as much a caramelized onion dish as a spud dish. This potato stands confidently among its contemporaries with its bright orange flesh, golden sweet onion, and aromatic array of spices. The flavors in this dish are sophisticated, different, and a fresh addition to any of the many Yom Tov meals coming our way.
2–3 large sweet potatoes, peeled and cubed
2 tablespoons Gefen Olive Oil, divided, plus more for drizzling
2 large white onions, cut into thin half-moons
1 teaspoon salt, plus more for sprinkling
1/2 teaspoon thyme
1/2 teaspoon pepper
2 cubes Gefen Garlic
2 tablespoons chopped fresh parsley
1 teaspoon Gefen Honey, plus more for drizzling
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Drizzle sweet potato cubes lightly with oil and then sprinkle with salt. Bake for 30 minutes, or until soft.
Meanwhile, add one tablespoon of oil to a pan. Add the onions and sauté over medium-low heat for 20 minutes, or until nicely browned.
Toss sweet potato with sautéed onions, salt, thyme, pepper, garlic, parsley, one tablespoon oil, and honey.
Put potatoes back in the oven for another 10 minutes and serve.
Styling and photography by Chay Berger. Food prep by Leah Hamoui.
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