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Sweet Potato Scallops with Caramelized Onion

Select slender potatoes that will make perfect scallops when sliced crosswise.

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  • Servings: 4

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  • 3 slender sweet potatoes (1 1/2 pounds)
  • 2 tablespoons vegetable oil
  • Salt and freshly ground pepper
  • 1 large onion, thinly sliced


  1. In a saucepan, cover the sweet potatoes with water and boil over high heat until just tender, about 12 minutes. Drain the potatoes and let cool. Peel and slice them crosswise 1 inch thick.
  2. In a medium skillet, heat 1 tablespoon of the oil. Add half of the sweet potato slices and cook over moderately high heat until well browned, about 3 minutes per side. Transfer the sweet potatoes to a plate and season with salt and pepper. Repeat with the remaining 1 tablespoon of oil and sweet potatoes.
  3. Add the onion to the skillet, cover and cook over low heat, stirring occasionally, until softened and browned, about 8 minutes. Season with salt and pepper, scatter over the sweet potatoes and serve.

Suggested Pairing

This wine-friendly side dish could be happily paired with a nonvintage sparkling wine, such as a Prosecco from Italy. The onions make it an especially good match with a fruity Beaujolais.

Contributed By Photo © Reed Davis Published May 1998

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