Gorgeous broccoli florets arrived from the farm today, and we followed our stomachs to make stuffed white sweet potatoes! These giant roots might be bumpy and big, but they have a beautiful creamy texture and golden hue when roasted.
- 3 large white sweet potatoes
- 3 large red onions
- 2 tbsp olive oil
- 2 tbsp butter
- 1/3 cup of liquid for deglazing (balsamic vinegar, red wine vinegar, red wine, sherry, or broth)
- Kosher salt to taste
- 1 lb fresh broccoli
- Olive oil to drizzle
- 8oz aged provolone, shaved or shredded
- Preheat the oven to 400 degrees F.
- Pierce each sweet potato several times with a sharp knife, place on baking pan, and bake for about 1 hour or until tender and a fork can easily stab each potato. Flip each potato halfway through to ensure even baking.
- Peel the red onions and slice into thin rings. Heat butter and oil in heavy-bottomed pan and add the onions and toss to coat. On medium-low heat, let the onions caramelize slowly, and every 5-10 minutes, scrape up the browned bottom layer and mix the batch. After 40-50 minutes, the onions should be soft, shiny, and beautifully browned. Add a generous sprinkle of salt, and pour in about 1/3 cup of liquid (balsamic vinegar, red wine vinegar, red wine, sherry, or broth). This will deglaze the bottom of the pan and get the last of the caramelized goodness into the onion mixture.
- Meanwhile, cut the broccoli into florets. Place on another baking pan, drizzle with olive oil and sprinkle with kosher salt to taste. Pop into the oven for about 20 minutes, or until browned. I moved the sweet potatoes to the top rack to make room for the broccoli.
- Remove from potatoes and broccoli from oven. Cut a deep groove into each potato and twist knife to widen the opening for stuffing. Chop the roasted broccoli and scoop into the potatoes. Top with caramelized red onions and shaved provolone, and serve warm.