Sweet Potato, Onion, and Almond Cassolita

Name: Sweet Potato, Onion, and Almond Cassolita
Prep time: 20 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 2 lb. sweet potatoes, quartered; Water; 3 tbsp. vegetable oil; 1/2 c. slivered almonds; 2 lb. onions, sliced thinly in rounds; Kosher salt and freshly ground pepper; 1 bunch flat-leaf parsley, chopped; 2 tsp. plus 1 tablespoon sugar (optional); 1 tsp. ground cinnamon; 1/2 c. raisins

By Joan NathanPublished: Sep 28, 2010

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sweet potato, onion, and almond cassolita

Quentin Bacon

Yields:

8 serving(s)

Prep Time:

20 mins

Total Time:

1 hr

Cal/Serv:

221

Joan Nathan adapts this cinnamon-scented Moroccan dish for her Thanksgiving menu featuring Brined and Roasted Turkey, Challah Stuffing with Chestnuts and Dried Fruit, Brined and Roasted Turkey, Challah Stuffing with Chestnuts and Dried Fruit, and Zesty Orange Cranberry Sauce

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Ingredients

2 lb. sweet potatoes, quartered
Water
3 Tbsp. vegetable oil
1/2 cup slivered almonds
2 lb. onions, sliced thinly in rounds
Kosher salt and freshly ground pepper
1 bunch flat-leaf parsley, chopped
2 tsp. plus 1 tablespoon sugar (optional)
1 tsp. ground cinnamon
1/2 cup raisins

Directions

1. Step 1In a medium pot over high heat, cover sweet potatoes with water. Bring to a boil, then reduce heat to medium-low and simmer until soft, about 15 minutes. Drain, let cool, then cut into small pieces.
2. Step 2Meanwhile, in a large skillet over medium heat, heat oil. Add almonds and cook until golden. With a slotted spoon, transfer to a plate; reserve. In same pan over medium heat, sauté onions until translucent. Add salt to taste, 2 tablespoons parsley, 2 teaspoons sugar, cinnamon, and raisins; cook for about 30 minutes.
3. Step 3In a bowl, fold onions into potatoes. Season with pepper and more salt, and sprinkle with remaining parsley, almonds, and, if desired, remaining 1 tablespoon of sugar. Serve hot.