We are in full foodie mode with Thanksgiving happening in just under a week! All 5 of us participate in the planning and execution of this major event.

Andrew has procured the bird and the rest of the fixin’s will be purchased once the side dishes have been decided on. That’ll happen this weekend. Each of us has traditional favorite sides that are the backbone of the meal and non-negotiable when we are debating what to serve. I am partial to stuffing and mashed potatoes, Eric’s preferred item is Cranberry Conserve, Andrew and Kelly both love and have to have Brown & Serve Rolls, and Gilbert covets the Corn Casserole. (Gilbert also fancies hot chocolate with peppermint schnapps, but that’s another story and not necessarily specific to Thanksgiving!)

But I like to add new dishes to the repertoire. And despite the resistance from the traditionalists, I always try to include something new & different to the feast. This year I have chosen a sweet potato dish. If there is any room for a new spin on a favorite component of Thanksgiving side dishes on your table, these sweet potatoes are my heartily recommended side. They also make a great accompaniment at the dinner table throughout the winter months if your family is also resistant to changes to the Thanksgiving menu!

Sweet Potatoes with Caramelized Onions

Sweet Potatoes with Caramelized Onions (adapted from a recipe by Bobby Flay via foodnetwork.com) Total Time Required: 50 minutes, Prep Time: 5 minutes, Cook Time: 45 minutes, Yield: 4 servings

Ingredients:
3 tablespoons olive oil, divided
3 red onions, peeled, halved and thinly sliced
1 tablespoon Dijon mustard
1/4 cup balsamic vinegar
1 teaspoon honey
1 tablespoon finely grated orange zest
1 tablespoon finely chopped fresh thyme
3 sweet potatoes, sliced into 1/2-thick slices
salt and freshly ground pepper

Prep the onions first.

Directions:
Heat 2 tablespoons of the olive oil in a heavy skillet over medium heat. Cook the onions slowly until they are golden brown, about 20-30 minutes.

Slow cooking the onions caramelizes the sugar in them.

Add the mustard and vinegar and cook for another 2 minutes.

Add the mustard and vinegar to the onions.

Remove the skillet from the heat and add the honey, orange zest, and thyme, stirring to combine. Let the onions cool.

Add the honey, orange zest, and thyme to the onions.

Preheat a griddle pan on the stove top to medium heat. Brush the potato slices on both sides with the remaining tablespoon of oil and season them with salt and pepper.

Brush the potato slices with olive oil & season them with salt & pepper.

Grill the potatoes on each side for 4 to 5 minutes, until they are cooked through.

Flip the potatoes over and continue cooking until they are cooked through.

Place the potatoes in a serving bowl and fold in the caramelized onion mixture. Serve.

Add the onions to the potatoes and serve!

Sweet potatoes are a delicious staple during the colder months of the year!~Linda

Sweet Potatoes with Caramelized Onions (adapted from a recipe by Bobby Flay via foodnetwork.com) Total Time Required: 45 minutes, Cook Time: 40 minutes, Yield: 4 servings

Ingredients:
3 tablespoons olive oil, divided
3 red onions, peeled, halved and thinly sliced
1 tablespoon Dijon mustard
1/4 cup balsamic vinegar
1 teaspoon honey
1 tablespoon finely grated orange zest
1 tablespoon finely chopped fresh thyme
3 sweet potatoes, sliced into 1/2-thick slices
salt and freshly ground pepper

Directions:
Heat 2 tablespoons of the olive oil in a heavy skillet over medium heat. Cook the onions slowly until they are golden brown, about 20-30 minutes. Add the mustard and vinegar and cook for another 2 minutes. Remove the skillet from the heat and add the honey, orange zest, and thyme, stirring to combine. Let the onions cool.

Preheat a griddle pan on the stove top to medium heat. Brush the potato slices on both sides with the remaining tablespoon of oil and season them with salt and pepper. Grill the potatoes on each side for 4 to 5 minutes, until they are cooked through. Place the potatoes in a serving bowl and fold in the caramelized onion mixture. Serve.