Ingredients:
1/4 cup olive oil
1 large Spanish onions, thinly sliced
2 tablespoons fresh thyme leaves
3 large sweet potatoes
2 tablespoons butter
1/4 cup low-fat sour cream (Carnation low fat works very well) or 1/4 cup milk ( Carnation low fat works very well)
salt
fresh ground pepper
Directions:
Preheat oven to 400F.
Heat olive oil in frying pan at medium heat and add onion. Saute until rings separate. Reduce heat to medium low and continue cooking uncovered, until onions are soft and caramelized at least 30 minutes or more, stirring occasionally.
Meanwhile, prick whole potatoes with skins on and bake in roasting pan for 40 minutes or until soft. When cool enough to handle peel skins from potatoes and set aside.
When onions are soft add thyme, salt and pepper to taste and mix well. At this point you can either place the onions in a food processor and pulse until they are slightly chunky or chop with a sharp knife.
Heat a medium sized pot and add butter. Add the sweet potatoes and mash with a fork or potato masher. Add the sour cream or milk a little at a time then add the onion mixture. Blend with a wooden spoon until fully incorporated and adjust S & P to taste.
Servings: 4-6
Time preparation: 60 min.
Time total: 100 min.